Or What to Do With Too Many Morels!

You are just back from a very productive trip to the woods with baskets and baskets of prime fresh morels (lucky you!). You eat morels for dinner. You have morels with scrambled eggs for breakfast. You make homemade morel paté to have with cheese and bread for lunch. Morels for dinner again. You love these fresh morels, but it is time to decide that “enough is enough, I must preserve some of these delectable morel morsels for later use”. More…

Last weekend we spent a short time collecting morels in El Dorado County with our good friend Bob Mackler.  A few pounds of morels were plenty for us to have morels prepared one way or another for most of a week. This morning I made an omelet with the last of the fresh morels collected last weekend. More…

If you are not a “foodie”, you should probably avoid Incanto. If you are afraid of flavor in your food, you should avoid Incanto. If you are looking for a traditional Cal-Ital red sauce restaurant, go elsewhere.

But if you want distinctive food, brilliantly conceived, Incanto is for you. More…

Come, gentle Spring! Ethereal mildness, come.—James Thomson

The poet James Thomson was undoubtedly urging on spring as a relief to the harsh Scottish winters, but as mycophagists we wait impatiently for spring because we know that spring brings morels. There is nothing finer than a walk into the spring woods with its clean air, green grass, and beautiful wildflowers. Nothing finer except a walk out of the woods with your basket laden with morels! More…

Last night my wife Jane and I, along with friends Mike Boom, Lynn Morton, and Julie Schreiber, paid a visit to Healdsburg’s Michelin 2-star restaurant Cyrus. Menu choices for dinner are limited to a chef’s tasting menu, which is available in 7 or 5 courses, each with a regular or vegetarian option.  Four of us had the seven course menu, one had the 5 course. We all had the wine pairings. More…