We'll cook and hardwood smoke some excellent black trumpet mushrooms and mix them in with fresh heirloom tomatoes to serve on bruschetta, and top it off with our very own blue cheese made with actual Roquefort culture that has been aged for a month

We'll briefly cook King Trumpet Mushrooms before marinating them in herbs and fresh squeezed citrus, and serve it over a chilled sweetcorn soup

We'll actually marinate the oyster mushrooms in koji, which is traditionally used in Japanese cuisine to make traditional sake, soy sauce, and miso, and creates a lot of 'umami' in the dish. They will then be tempura fried like calamari, along with fresh green beans, lemon slices, and capers, and then served with a lemon-herb aioli

Campanella Pasta with Mushroom Ragout: Ragout of Fennel Braised Mushrooms, with Bloomsdale Spinach, Summer Squash, Tomato, White Wine and Herbs, topped with our Almond Parmesan. One of my favorite dishes!

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 that we'll dip in chocolate to turn into a candy bar, similar to a 'Three Musketeers.' 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 is a hit.