Gourmet Mushrooms was one of the featured grower/producers at the 24th Annual American Harvest Workshop this September at Cakebread Cellars in Napa.
This pioneering event was one of the first to connect great chefs with the growers and producers whose dedication to great ingredients is so essential to the culinary arts.
Chef Alumni from the AHW include Gary Danko, Mark Miller, Rick Moonen, Rocco di Spiritu, Nancy Oaks, Roland Passot, Narsai David and Charlie Trotter.
This year, Chef Lyndsay Gray of the renowned Tokyo American Club used Gourmet Mushrooms' Forest Nameko and Velvet Pioppini mushrooms along with Rancho Gordo beans to accompany Columbia River Salmon and a 2004 Cakebread Cellar Chardonnay Reserve.
Photo by Terrence McCarthy www.tmcphotography.com
Gourmet Mushrooms' Meg Hill wowed the crowd with mixed stir-fried mushrooms with ponzu sauce and Chef Bob's near-famous Sicilian Nebrodini Bianco Salad. Click here for recipe.