.jpg)
Chocolate fountain at the 2006 Wine and Mushroom Dinner. Photo by Felicity Christenson
You could never partake of these truly delicious and diverse dishes in any other place I could name. Attendance was about the same as in years past, despite a change of venue. Those who were unable to attend truly missed a sumptuous feast and an entertaining evening.
We had many of the best wineries of the Santa Cruz Mountains Winery Association, thanks to Jeff Emery who coordinated this part of the fest. Silver Mountain, Clos Tita, Santa Cruz Mountain Vineyards, Osocalis, River Run, Thomas Fogarty and Ahlgren poured their best. Jeff puts the wine in the Wine and Mushroom and we couldn’t do it without him. The music by the Chanterelles was truly exceptional, adding a classical touch to our affair.
Then there was Bob Wynn, always on hand to dish out that wonderful appetizer he cooks along with the treats everyone else brings, from appetizers to desserts. Thanks so much to both of them. We had on the spot cooking of blinis by “King Henry”, served hot off the griddle with the assistance of his serving wench Marje. As always there was much enthusiasm; a line formed and it was certainly well worth the wait!
The dessert course was one of the best we’ve ever had. It was difficult to choose which one you wanted to partake of, as we had so many to choose from. Some included wild mushrooms in them, such as Candy Cap Crême Brulée and Candy Cap Cheesecake. Deb Johnson and Phred Molnar presented us with a completely edible forest log sprouting saprophytic chocolate mushrooms, surrounded with chocolate leaf duff and wax baggies of munchable mushrooms sitting in the duff. It was a feast for the eyes as well as the tongue. Then came the grand finale: a luscious and well-behaved chocolate fountain!
Special thanks go to the volunteers for your time and efforts in putting this event together and making it happen. We have such a great and fun group to work with!
Each and every one of you made the 24th annual Wine and Mushroom event a delight to attend. Without all your help this could never happen.
With my sincere appreciation,
Vernetta McGuire, Culinary Minister
