Thursday, July 28, 2011

Shammy Season!!

Porcini, Yukon Style

Pan o shrooms, ready for stew on Saturday

Beautiful Comb Tooth

Been really busy working and shrooming. We have such a short season that I can't spare any time to do anything but pick! Trying to stock pile up to get me through winter! We have had a ton of rain and hardly any sun, so certain species of mushrooms are abundant and others are not making a appearance at all! Would not write this season off all together, my bags are still being filled twice a week at least! We are celebrating food day here at Kate's this Saturday, thought I would share my menu with you all. If anyone is up in the Klondike this Saturday, you will want to stop by for a bite to eat, or to say hi! lol


Warm and Cozy
 House candied Yukon Char, micro greens, fireweed peddles, sourdough croutons,                            honey berries, pecans, aged cheddar, warm maple syrup and shallot dressing
Farms and foragers- Icy waters, Suzanne Guimound, Fatkid, Emu Creek Farm, Luc Bergeron,
 
Umami Soup
morel mushroom, candied fennel, cashews, birch syrup crème fraiche, extra virgin olive oil
Farms and foragers- mushroom camp, Dowdell’s farm, Bonanza Market, Ole Uncle Berywn

Étouffée
 Cajun style stew with grass fed beef short ribs, house smoked pork sausage,
Fatkid’s shrooms (pigs ear, porcini, leccinum, puffball, comb tooth and woodland agaricus mushrooms) holy trinity served dirty rice and house made sourdough
Farms and foragers- Circle D Ranch, Fatkid, Dowdell’s Farm, Kate’s green house, Bonanza Market
 
Ye Ole Stout Cake
 Expresso stout and chocolate cake with birch syrup, 1,2,3 toffee, cream and crumbled caramel     
 Farms and foragers- Yukon Brewery, Ole Uncle Berwyn




6 comments:

  1. Jeffery MickelsonJuly 29, 2011 at 12:00 AM

    Hey! Numi,
    Thx for the kind words, wish you could come! :)

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  2. Jeffery you have it made! If there were any way possible, I'd be there Saturday! :)
    Looks and sounds outstanding.

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  3. Jeffery MickelsonJuly 29, 2011 at 2:45 PM

    Jeeez, Thx Cowgirl, wish you could come by for dinner. ;) I love our peek mushroom season, so much free food to get in the wild, though our time is limited. The porcini's are prime right now!

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  4. The Comb Tooth is so beautiful! I don't think I've ever seen it before. How do you prepare it and what does it taste like?

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  5. Jeffery MickelsonJuly 29, 2011 at 7:54 PM

    Hey Janet,
    I agree it is a real stunner to come across. I simply sautee it with a bit of butter and salt and pepper. It has a crab like flavor and texture. One of my favs for sure!

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