We'll prepare an excellent sprouted rye bread that takes about 4 days from start to finish, and uses 5 different seeds, a stout beer, and a wild yeast culture to make. We then spread on a truffled chanterelle, black trumpet, and hon shimeji mushroom mousse, and top it off with some freshly cultured cashew farm style cheese, housemade sauerkraut, and dill.

We'll feature some excellent pickled beets, with freshly shaved fennel, grilled endive, and tempura fried maitake mushrooms with an excellent black vinaigrette.

A classic gumbo featuring meaty grilled oyster mushrooms, and king trumpet mushroom scallops. We'll start it with the 'holy trinity' of cajun cooking, onions, celery, and bell peppers. We'll add a lot of garlic, some seared okra, a long cooked roux, a rich stock, and 8 different herbs and spices. Then top it off with a mix of white, brown, and wild rice, topped with scallions, parsley, and file powder. We don't overcook the vegetables, so it's still bright, but very hearty.

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.