It’s here! Chef Jim Solomon’s enticing, swoon-worthy menu for Shroom Around the Room on May 6th. Take a peek and make sure to buy your tickets soon – they’ve been selling well and this event will surely go to a wait list!
Burrata-stuffed Crimini Mushrooms
paired with NV Fontezoppa “Voila Blanche” Verdicchio Sparkling (Marche)
Black and White Trumpet Mushroom and Gruyere Tart
paired with 2011 Jean-Luc Columbo “Cape Bleu” Rosé (France)
Miyataki Mushroom, New Hampshire Bacon, and Madeira Cream on a Cornmeal Johnnycake
paired with 2010 Stylo “Old Vines” Garnacha (Spain)
Portabella & Morel Risotto with Fig Jam, Sexy Scallions and Truffled Porcini Cream
paired with 2004 Mauro Sabaste Barolo (Piedmont)
Candy Cap Mushroom Creme Brûlée
paired with NV Briada Brachetto D’Aqui (Piedmont, IT)
If you’re confused my a mushroom creme brûlée, don’t be. The Candy Cap is a sweet mushroom! We’ve never tasted anything like this before, so we’ll have to see how TJ does with his pairing.
We can’t wait to see you on May 6th!