We'll be making a rich and decadent maitake mushroom pate and serving it with our housemade bread, fresh fruit, and greens as accroutrements.

Lobster rolls are a classic New England dish, and we'll be bringing back several pounds of excellent lobster mushrooms (which have a very similar texture and color as cooked lobster) to make 'lobster mushroom rolls' with.

We'll make farro risotto with a rich mushroom stock, and then add in decedent golden and black chanterelles, sea beans, and top it off with our grated almond parmesan. Sea beans are very unique in that they are seeds that fall from trees in the rainforest, and then travel through ocean currents until they wash up sprouted on ocean shores. They are salty like ocean water, and are often referred to as 'sea asparagus.' They are a great addition to many dishes, and are crisp and delicious.

Candy cap mushrooms have a sweet maple flavor to them, and are actually primarily used in desserts in many fancy restaurants. We'll be using them to make an excellent cashew based cheesecake with a pecan crust. This probably sounds a bit crazy, but when you've had candy cap mushrooms, it's difficult to think of it being used in a savory preparation. Surprise yourself! This dish will be a hit.