Wild Dinner

Eagle Colorado Mushroom & Wild Food Festival

graham steinruckA one-of-a-kind experience! Our 9-course wild dinner is prepared by Graham Steinruck, famed Denver forager chef and mycologist. Graham has been working with some of Colorado’s top chefs to feature wild ingredients in unique preparations for years. A very rare opportunity to safely enjoy local foraged food prepared by an incredible talent. Do not miss your chance! **Dinner includes wine/beer pairings and gratuity.

The wild dinner is $150/pp and includes wine or beer pairings and gratuity.

Wild Dinner Menu

*Menu subject to change pending the availability of ingredients. Accommodations can be made for dietary restrictions with advanced notice. Please email [email protected] with these requests.

Special wine paired dinner featuring over a dozen wild mushrooms integrated into nine courses with an Elk Tenderloin or Trout Main Course and ending with a mouth watering homemade ice cream flavored with candy cap and chaga mushroom enjoyed with the speakers from the festival.

Amuse-bouche (a small bite to awaken the palate)

Pacific Northwest Razor clam + matsutake ceviche, coconut, kaffir lime, lemongrass, cilantro

Appetizer 1

Stuffed bamboo fungus, bamboo shoot, wood ear, shiitake, enoki, paddy straw mushroom

Appetizer 2

Black + Blonde morels, ramp preserves, asparagus, puffed wild rice, fiddlehead fern, wild watercress

Appetizer 3

Huitlacoche taco, Olathe corn succotash, hatch chile, popcorn espuma

Soup

Louisiana Crayfish bisque + chanterelles

Salad

Wild greens salad foraged by Katrina Blair of Turtle Island Refuge

Pasta

Porcini & chestnut pasta, porcini cream, porcini crisps, pecorino, crispy alliums

Palate Cleanse

Melons & cordyceps, kombucha, ginger, turmeric

Main Course

Elk tenderloin or trout with variations on wild mushrooms (chanterelle, matsutake, hen of the woods, porcini, oyster, black trumpet, truffle, morels)

Dessert

Homemade candy cap ice cream, wild berries, chaga cream, aerated reishi chocolate, graham cracker