Fabulous Fungi: A Tour And A Tasting (presented by Slow Food Russian River)
When: Sunday, February 12th, 3-5:30pm
Where: Gourmet Mushrooms Inc. 2901 Gravenstein Hwy N., Sebastopol
Tickets: $10 available at Brown Paper Tickets
Don't delay - just a few tickets left for this members-only event! At $10, it's a steal. And even if you have to become a member for $25, it's still worth it as there are more great events planned for this year including another featuring mushrooms coming soon. Join at www.slowfoodrr.org.
So if you luck out for this event, keep your eyes open for more opportunities to meet others who share with you the Slow Food values of Good, Clean and Fair.
Gary Farrell Vineyards & Winery will offer a taste from their Pinot Noir and Sauvignon Blanc collection. These wines will provide a great companion to chef Bob Engel's comparison of saute'ing and grilling mushrooms.
Gary Farrell is legendary for his attention to detail and crafts single vineyard and blended wines from Russian River Valley vineyards and the Carneros wine region. The tasting room is located off Westside Road, near the Wohler bridge. Slow Food Russian River is grateful to Gary Farrell Vineyards & Winery for working with us to bring you this event.
Jill Nussinow will speak about the nutritional values and medicinal benefits of mushrooms, and discuss how mushrooms can replace meat in part of your meals.
Jill Nussinow, aka The Veggie Queen™, is a Registered Dietitian, author and a culinary educator who has been teaching plant-based, whole foods cooking for almost 25 years, with an emphasis on nutrient-dense, local, seasonal and organic ingredients. Since 1995, she has broadened her repertoire and has been teaching people about the joys of cooking vegetables and using the pressure cooker.
Jill has been a member of SOMA (Sonoma County Mycological Association) for the past 9 years and was the assistant chef at SOMA Wild Mushroom Camp in Occidental for 7 of those years. She is also a mushroom hunter and has written about mushrooms and given talks and lectures on the nutritional, medicinal and culinary uses of mushrooms to groups throughout the U.S. Slow Food Russian River is grateful to Slow Food member Jill Nussinow for sharing her knowledge with us.
