Join us in Devon for a meal celebrating the mushroom hunter and his foraged fungi. The Amis team went out with Dave Hess to forage in his favorite local spots surrounding Devon and West Chester, Pennsylvania. For this dinner, we're forgoing farmed mushrooms and instead highlighting the harmony of hand-sourcing in the woods so close to our own kitchen.
Our chefs will be showcasing these local wild mushrooms in four inventive courses complemented by a curated wine pairing. Maitakes, Oyster, and Lion's Mane Mushrooms are just a few of the gorgeous varieties you will find on the menu.
$65 / person
Includes four-courses, curated wine pairing, tax, and gratuity.
We went out after a big rain, that's when foraging is the best according to Dave. While out in the woods, we checked a few of Dave's favorite stumps where he has seen great mushroom growth over the past few months. Wild mushrooms tend to grow on decaying trees where there are plenty of nutrients. While visiting a stump that used to produce Dave says, "When they start to get this old, the mushroom has sucked up all the nutrients that the stump has to give, so it's been on the wane."
We gathered large clusters of Maitake mushrooms, also called Hen of the Woods, a few hand fulls of puffballs,
and a last minute find of oyster mushrooms.
Once collected, Dave will clean, store, and dry depending on the variety of mushroom collected and which dish our chefs plan
to create with them. Check back soon to see the full menu, our haul is almost complete!
