Événement

Public House Vegan Fungi Fest

*THIS EVENT IS SOLD OUT

Join us on Tuesday, October 24, as we team up with Stoney Creek Mushrooms for a special five-course vegan wine dinner. This multi-course dinner will feature a lineup of organic black trumpet, oyster, blue oyster, yellow oyster, pink oyster, lions mane and enoki mushrooms prepared and presented by our own Chef Darius Hamilton. Each unique dish will be paired with a certified vegan wine.

Grown from a family farm in Southeast Michigan, Stoney Creek Mushrooms begin life on organic mushroom blocks, which are donated to local farmers for its high-valued compost, after its use. All wine pairings are vegan-based, with each offering carefully selected from Veritas Wine to accent the flavor of each dish and ingredient.

Tickets to this event are $75, and include gratuity, as well as a complimentary mushroom block starter from Stoney Creek Mushrooms. Seating begins at 6 p.m., with dinner and dessert from 6:30-8:30 p.m. Bottles of wine will be available for additional purchase.

MENU

I: Earth Balance Salad - roasted mushroom blend, lentils, sun-dried tomato, citrus vinaigrette. Paired with Vermentino.

II: Mushroom Pâté - walnut, arugula, crostini crackers, black cherry bourbon gastric. Paired with Chenin Blanc.

III: Mushroom Scallops - black trumpet mushrooms, celeriac root purée, peas, roasted oyster mushrooms, chili oil. Paired with Beaujolais.

IV: Chimichurri Mushroom Steak - lions mane mushrooms, confit tomatoes, haricot verts with roasted garlic, butter, lentils. Paired with Portuguese red.

V: Mushroom sorbet. Paired with Moscato.