A Mushroom Feast for the Wild at Heart @ Il Centro Italian Cultural Centre, Vancouver [18 April]

A Mushroom Feast for the Wild at Heart


19
18
April
10:00 - 13:00

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Il Centro Italian Cultural Centre
3075 Slocan Street, Vancouver, British Columbia V5M 3E4
In this live cooking show and intimate six-course tasting dinner, mycologist and kitchen wizard Willoughby Arevalo will pair local wild and cultivated mushrooms with seasonal produce, allowing each type of mushroom to shine in preparations honoring their unique qualities. This Spring feast will focus on Morels, Oyster Mushrooms, and other vernal delights. Participants will sit in the kitchen at the chef’s table, experience the ritual of preparation and may even be a part of the action. While the food is cooking, Willoughby will elaborate on important aspects of each mushroom species such as their identifying features, medicinal properties, ecology and more. Be delighted and surprised by the diverse flavors, textures and aromas while you learn how to recreate the recipes at home. Feel free to bring a bottle of wine.

Written recipes will not be provided, but participants are welcome and encouraged to take notes and photos as they desire. If you have dietary restrictions or any questions, please write to [email protected]

Willoughby Arevalo made friends with fungi at a young age through his love of food. After studying art and mycology at Humboldt State University, he learned mushroom cultivation experientially by working at a gourmet mushroom farm. He has since taught about understanding and engaging with fungi across North America, he contributed to the books Radical Mycology, by Peter McCoy, and Mushroom Essences, by Robert Rogers. For several years running, he created a popular underground supper club in his California hometown. He currently serves on the Education Committee of the Vancouver Mycological Society. He grows mushrooms at home and in the garden, subsistence forages and prepares food and medicine from the harvests. His love of fungi intersects with his practices of visual, performing and culinary arts.
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