Wild Mushroom Dinner at Agrius Sunday, October 14th

SLOW FOOD CHEFS ALLIANCE 

WILD MUSHROOM DINNER

October 14, 2018

 

mushroom pepperoni

baked oyster with duxelles

fried Lion’s Mane with mushroom ketchup
Rathjen 2016 Scrumpy Cider, Saanichton, BC 

fermented with Wild Mt. honey

 

charcuterie:

mushroom prosciuttini

mushroom, pork & rabbit heart terrine

chicken & mushroom gallantine

 pickled mushrooms, mostarda, Fol Epi bread

Foradori 2017 Lezer, Tereldego Rose, Dolomites, Italy

 

fall vegetables

 mushroom cream sauce, walnuts

Lock & Worth 2016 Semillon, Naramata Bench, BC

 

ling cod

chanterelles, leeks

Chateau de Beru 2015 Chablis, France

 

porcini & pine mushroom broth

 sweet cicely ricotta gnudi, chanterelles & morels

Ampeleia 2014 Unlitro, Italy

 

chickpea tempeh

cauliflower & lobster mushrooms, eggplant, cippolini

Gut Oggau, Weiss, Austria

 

poached pear

grand fir, honey ice cream, nougatine

Tugwell Creek 2016 Vintage Sac Mead, Sooke, BC

TICKET INFORMATION:

$200 for 7 courses with parings, including taxes, tip and
a $5 donation to Slow Food Vancouver Island & Gulf Islands 

Please call Agrius to reserve: 778/265-6312

Brooke Fader