Pinot Noir & Mushroom Dinner with El Piño Club and Fruit of the Fungi

Join us at The Brewster Inn on Tuesday, September 16th at 6:30PM for one of our absolute favorite fall pairings - mushrooms and Pinot Noir.

Mushrooms: Fruit of the Fungi

Thanks to our friends at Fruit of the Fungi, an amazing local mushroom farm we have access to a myriad of fresh culinary mushrooms for the night's dinner including Shiitake, Lion’s Mane, Maitake (hen-of-the-woods), Blue oyster, Yellow oyster, Pink oyster, Chestnut and Piopinno mushrooms. In addition to fresh mushrooms, Fruit of the Fungi also carry a wide variety of dried mushrooms, mushroom powders, and mushroom teas! They will be here to walk us through the mushrooms in each course, their growing conditions, their distinct flavor profile, health benefits and more!

Want to bring mushrooms home with you? You can! Fruit of the Fungi will be selling a variety of their offerings that night -- and taking pre-orders for anything they don't have with them that night.

Pinot Noir: El Piño Club

If you haven't heard of El Piño Club, this wine company focuses solely on one grape verital -- the beloved pinot noir. To capture the fullest expression of terroir, each El Pino Club wine is entrusted to a winemaker expert in the nuances of their region’s Pinot Noir. The winemakers in ‘the Club’ are given creative license to artfully blend clones selected from their best estate vineyard blocks. Their passion for Pinot and individual winemaking styles result in site-specific wines that can be experienced individually or tasted together to appreciate Pinot’s full range. Each of the below courses will be paired with one of their four wines -- High Haven, Funky Jory, The Cusp, and the 94 point Wine Enthusiast Awarded, Sea Floored.

-Amuse Bouche-

Crispy Potato Croquet

chive creme fraiche & flying fish roe

paired with sparkling wine

-First Course-

Mushroom Baklavah

sweet herb salad, sautéed blue, yellow, and pink oyster and shitake mushrooms,

goat cheese crema & a black cherry gastrique

paired with The Cusp

-Second Course-

Braised Wild Boar

sweet potato gnocchi, lions mane, chestnut, and piopinno mushrooms,

& a thyme and mushroom demi-glace

paired with Funky Jory

-Entrée Course-

Confit of Duck Leg

duck sausage polenta cake and hen of the woods mushroom ragout

paired with High Haven & Sea Floored

-Gift-

Dark Chocolate & Mushroom Powder Truffle