9:00 am forage, break & 5:00 pm dinner
An annual Ah Haa tradition, join local wild mushroom expert John Sir Jesse and French chef Bertrand Marchal for a day of discovery, delicacy and delight. Spend the morning on a guided foray into Telluride’s high country to learn about and gather a variety of edible local fungi. Then reconvene that evening in the Ah Haa kitchen to cook and taste the different mushrooms while transforming the bulk of the day’s harvest into a delicious dinner with a glass of wine. (Additional wine may be purchased in the classroom).
Students should arrive at the Ah Haa School at 9 am to carpool for the foraging portion of the class. Wear comfortable shoes and bring appropriate outerwear, along with sunscreen/hat, insect repellant, water, and snacks and/or lunch. A small sharp knife is also needed, and a cloth or paper bag for collecting mushrooms. After the forage, the class will take a long break before gathering back in the Ah Haa culinary classroom to sort, cook and taste mushrooms. Chef Bertrand will prepare a delicious dinner using some of the day’s harvest. (Those who wish to take some mushrooms home with them should gather extra for themselves during the forage.)