Mushroom Dinner – Spain and Portugal


mushroom collage 500

Join us for an unforgettable mushroom dinner based on the foods of Spain and Portugal. Great local ingredients will be woven into the dinner paired with the earthy and robust flavours of fall. We should have an amazing selection of mushrooms to prepare this dinner, typically using up to 20 varieties of fungi.




House-smoked Chorizo with creamed kale, chanterelles, currants and leeks

Coca (flatbread) with roasted peppers and assorted wild mushrooms




Baked eggplant with porcini bechamel and shaved cured ham

Asturian roasted squash soup with cauliflower fungus, chestnut salsa

Pasture-raised chicken braised in cider, wild mushrooms and whole garlic – served with baked Valencia rice

Chocolate-orange creme caramel with port poached pears, caramelized almond crunch

Sat­ur­day October 12th (5 pm — 9 pm)


Cost per per­son $90


(250) 748‑7450 for reservations

About Bill Jones

Chef, Author and Forager

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