Eat, drink, and learn at the Highlands Center!
This interactive workshop will teach you about wild mushrooms and the role of fungi in everyday cuisine. Bob Gessner will discuss the history, the fungi involved, and the fermentation processes used in the production of foods and beverages prepared with fungi. Aimee will discuss and demonstrate cooking gourmet meals with mushrooms and other fungal fermented foods. We will taste her mushroom crostini and truffle popcorn, as well as, sample other fungal fermentation products. Tasting will include samples of beer and wine.
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