Nature alone is antique and the oldest art a mushroom.” Thomas Carlyle
(Los Alamos, CA) Back for it’s ninth year, Bedford Winery is again presenting their “Mushrooms Gone Wild!” event on Saturday, January 24th in Los Alamos. The afternoon affair is where mushroom and wine lovers come together for the display, discussion, and digestion of the venerated ‘shroom.
Each year “local” and cultivated mushrooms are featured along with those brought in from Oregon. Dried and fresh, there is a multitude of varieties including Chanterelles, Hedgehogs, Shitake, Porcini, Oyster, and Black Trumpet. Guests graze from a parade of ‘shroom related appetizers that are continually arrive throughout the event, served with Bedford wines. The fare ranges from simply grilled buttons and complex layered patés, to wood-fired flatbreads and wine-infused curry prepared by the Bedford Culinary Kitchen headed by Stephan Bedford.
“In addition to a culinary event, we take it a step further with impressive exhibits of edible and inedible mushrooms,” notes winemaker Stephan Bedford. “We are hoping for a little rain soon to make our local search productive.” Bedford’s extensive collection of mushroom related books and field guides will also available to those interested in expanding their fungus knowledge.
The fungus festivities begin at 2:00 pm at the Bedford Winery Tasting Room and Courtyard located at 448 Bell Street, downtown Los Alamos. The cost is $50 per person with special pricing for Bedford Wine Club Members at $40 per person. As one of their most popular events this mushroom affair usually sells out, so advance reservations are recommended. Call 805 344-2107 or email email@example.com