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Join us at Urban Hearth during peak mushroom foraging season for a fungi-filled fall evening with our friend Tyler Akabane of Mushrooms For My Friends and The Mushroom Shop.
There is one seasonal ingredient that perfectly captures the essence of Fall and it is without a doubt mushrooms. As the seasons change, so too does the bounty of the forest floor. For those who revel in the thrill of foraging, there's no greater pleasure than crafting a meal from wild mushrooms gathered straight from the woods. Chef Erin Miller has a passion for foraging and using foraged ingredients. For Chef, there's nothing more exciting than discovering a forest glade full of chanterelles, an experience she recently had out in the wilds of New England. And now you get to benefit from this discovery!
On Tuesday, Oct 8th & Wednesday, October 9th, Chef Erin is preparing an immersive dining experience at Urban Hearth that honors the changing seasons and connects you to nature’s rhythm through the use of Fall's most quintessential ingredient, wild foraged mushrooms. This Mushroom Dinner will be a 4 course culinary adventure, featuring mushrooms hand foraged from the forests of New England by Chef Erin and Tyler Akabane, founder of Mushrooms for my Friends and The Mushroom Shop.
Tyler is a seasoned mushroom forager and mycophile (lover of all things fungi). His hobby of going on foraging excursions drew him to start Mushrooms for my Friends, which started as a guided educational foraging tour along with special educational events about foraging and fungi. From there the company branched out into mushroom distribution, specializing in sourcing wild foraged mushrooms and delivering them to chefs throughout the New England area. Now, along with his guided foraging tours, he also has a brick and mortar shop in Somerville, MA bursting with fantastic fungi, which you need to go to if you haven't already because it's adorable.
Tyler will be on hand to talk about foraging techniques, applications, and other mushroomy goodness while you dine. Seating includes the four course dinner, tax, 5% kitchen appreciation and 20% gratuity. Beverage pairings, special courses, take home treats and other add ons will be available for purchase onsite. Please share any dietary restrictions in your booking. Not all restrictions can be accommodated. And if you are allergic to mushrooms, this might not be the event for you!
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