Join the dynamic duo of Andrew Ely, our 21 Acres’ farm specialist, and Yuka Honda, one of our culinary experts, in this delicious exploration of fall mushrooms. Andrew will share his vast knowledge about sustainable and ethical mushroom foraging. Yuka will assist you in exploring the nutty aromas and meaty texture of mushrooms in the hands-on cooking portion of the class. Their tips and tricks will leave you feeling more confident on how to forage for your own mushrooms and how to deliciously prepare them! Weather permitting, we will use our wood-fired oven out on the farm to cook mushroom and goat cheese pizza, sautéed mushrooms with bacon, savory farro (a local whole grain) with porcini mushrooms and kale, and Asian marinated fall salad. Vegetarian with wheat, optional meat and dairy.