Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style spread, featuring all the ingredients we’re excited about. This time we are hosting local chef Ashley Rodriguez to celebrate the release of her new cookbook: Field Notes from a Fungi Forager. Ashley will join the Pantry team to cook some of her favorite mushroom-centric dishes, inviting you to savor the flavors and stories of these mysterious organisms, while being inspired to explore the intricate web of life beneath our feet.


Mushroom Grazing Boards
Smoked wild mushrooms with triple creme cheese
Sourdough Bread with Morel Butter
Pickled chanterelles with Seedy Mushroom Crackers

Sautéed Wild Mushrooms
Bitter Greens, Delicata Squash, and Seedy brittle

Smoked Chicken and Mushrooms
Creme fraiche, Shallots, and Herbs
Housemade Orecchiette with Chickpeas, Greens, Olives, and Parmesan

Brown Butter Cake
Roasted Plums and Apples, Bay, Caramel Whipped Cream

The vegetarian version will include:
- Smoked wild mushrooms to replace the chicken.

The pescatarian version will include:
- Smoked wild mushrooms to replace the chicken.

The gluten-free version will include:
- Gluten-free crackers to replace the seedy crackers and sourdough.
- Chickpeas to replace the orecchiette.

Pricing includes a wine pairing with each savory course, tea or coffee with dessert, and a copy of Ashley’s book.