Food: Wine-mushroom event puts the ‘pour’ into spore

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Mushroom lovers, wine drinkers and Stone Edge Farm fans will enjoy a chance to forage wild mushrooms, with guidance from a local mycologist, of course, and cook them into a variety of dishes on Saturday, Jan. 26. The Wine & Mushroom Celebration epicurean adventure includes both wild and regionally cultivated mushrooms paired with Stone Edge wines created by winemaker Jeff Baker.

If you feel like foraging before gorging, bring your boots and explore Stone Edge’s Silver Cloud estate. The mycologist will help identify mushrooms and discuss how mushrooms grow in the wild and how they are related to the local flora you might pick yourself. (Be careful what you eat.)

Stone Edge Culinary Director John McReynolds and team will present a luncheon menu of mushroom soup and assorted mushroom flatbreads; North Coast cioppino with Beech mushrooms; poulet au vin with wild mushrooms, polenta, and Stone Edge Farm vegetables; and Candy Cap mushroom cinnamon opera cake with almond croquant and bitter orange sauce. $125 collectors (wine club members), $175 non-members. Noon to 3 p.m. RSVP to

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