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Join Chef Becky as she brings tantalizing recipes to life from her newly released cookbook, “Shroom: Mind Bendingly Good Recipes with Wild and Cultivated Mushrooms.” She’ll deftly demonstrate her expertise and suggest complementary wines as she prepares Mushroom Pâté with Sage and Marsala; Wild Mushroom Risotto with Lemon Thyme; Roasted Portobello Tacos with Cacao-Chile Sauce, Cabbage and Lime; and Thai Sweet and Sour Soup with Mushrooms, Lemongrass and Shrimp. With seafood and dairy; no eggs.
Members: $45, Non-members: $50
Twenty-one and Over; Photo I.D. required.