Saturday, Jan 19 | 9:00-11:30am
Sunday, Jan 20 | 9:00-11:30am
Join mushroom experts David Campbell and Norman Andresen, along with American Truffle Company’s own Dr. Paul Thomas for a delightful walk into the woods of Napa Valley to forage for exotic mushrooms in their native habitats at the height of the mushroom season! Savor delicious truffle quiche bites prepared by Chef Jodie Rubin of Davis Estates winery before venturing out to enjoy nature as you learn the basics about mushrooms, including the process of mushroom identification, as well as proper handling and cooking options for edible mushrooms.
Past forays have led to such fascinating mushrooms as the popular and deliciously fruity, peppery chanterelle; and candy caps, whose sweet aroma often finds its way into cookies and ice cream; also matsutakes, highly prized (and priced!) in Japanese cuisine and, more recently, in Michelin star restaurants around the world. Foragers also came across many breathtakingly beautiful, non-edible species, such as toadstools. Foraging for wild mushrooms should only be done with knowledgeable mushroom experts, and you will not find a more qualified expert than fungi foray leader David Campbell, the Bay Area Poison Control Center’s go-to mushroom guy.
“We’ll see what we find and find what we see! With a little luck, perhaps we’ll find porcini, hedgehogs, chanterelles or candy caps.” – David Campbell
Tasty truffle quiche canapés included.
The abundance and presence of specific mushroom species cannot be guaranteed and are very much dependent on nature and on specific conditions at the time of the forage.
Due to the number of people attending, and the variables involved in determining if a mushroom is edible, our experts cannot be responsible for the consequences if you choose to cook with any of the foraged mushrooms.
Mushroom Forays Rain or Shine. Please bring rain gear and wear appropriate shoes for potentially muddy conditions.
Extreme weather conditions will cancel the foray on Saturday and foray will be rescheduled for Sunday, weather permitting. Extreme weather conditions will cancel the foray on Sunday and all Sunday registrations will be refunded. Please check your email for updates.
David Campbell is president of the newly formed Mycological Society of Marin County. He’s been collecting, studying, eating, teaching and writing about wild mushrooms for over 45 years, and has served more than a decade on the council for the Mycological Society of San Francisco (MSSF), including two terms as president. Primarily focused on edible and poisonous mushrooms, he has lead numerous fungal forays for MSSF and the Sonoma Mycological Association (SOMA). His international tour company, MycoVentures, expands his horizons ever further; including truffle, mushroom, and wine tours in Italy and Croatia. Read more.
This year, David will again be accompanied by Norman Andresen.
Norman Andresen has had a long history of interest in the fungal world. His continuing interest includes taxonomy, cultivation and mycophagy, and has introduced him to the leading local professional mycologists, including David Campbell, Harry Theirs, Denis Desjardin, Tom Bruns and others. He has been a long time member of MSSF, MSA and a volunteer at many fungi hobbyist events, fungus fairs and mushroom walks. He’s eaten more than 50 wild species – and still kickin’! Read more.
Chef Jodie Rubin
At a young age, Chef Jodie was determined to learn the food industry inside and out. Her culinary career has taken her across the country, and her love of delicious cuisine has led her to Spain, France and Italy. She landed in Sonoma County where she worked for Cowgirl Creamery and as the chef for Tomales Bay Food Cantina – interacting with the local farmers, fishermen, ranchers, cheese makers and chefs. She currently works at Davis Estates in Calistoga as a chef / Social Media Marketing Coordinator with some of the leading chefs and wineries in the U.S. She’s also appeared on Guy’s Grocery Games and Diners Drive-Ins and Dives.