Dirt to Dish
CBW Is proud to feature the most sought after culinary mushroom the GOLDEN CHANTERELLE.
Cantharellus cibarius are mushrooms that can only be found via foraging (they cannot be commercially cultivated.) This golden/orange hued mushroom are located deep in the forests amongst ferns and moss close to Birch and Oak trees where they enjoy a symbiotic relation with the roots of said trees. A harvest of freshly picked Chanterelle has a wonderful fruity nose.
The Golden Chanterelle gained popularity in French cuisine in the 1700’s and originally was cuisine for
Palaces and Nobility. Royalty enjoyed the wonderful aroma of this beautiful mushroom with its strong
hint of apricot and a dash of pepper (hence the German name Pfifferling.) In the Kingdom of Bhutan, the mushroom is called Sisi Shamu.
Church Brew works owner Sean Casey has been hunting Chanterelles for over a decade. Our mushrooms were foraged in the cool mornings Wednesday and Thursday in heavily sloped forests with Northern Exposures close to creek beds. The tall trees, lack of direct sun and proximity to ambient stream water
all created a natural cooling effect and preserved the moisture from the rains allowing these species to grow three inches high and in rings up to six inch diameter. With his trusted Golden Retriever, Tanner, he embarked at dawn in 68 degree temperature to forage for this wonderful delicacy.
The local season for chanterelles lasts about three to four weeks. There is an early season sprouting which are paler yellow in hue; they pop up in and around moss clumps on the smaller size and are rather sparse. The second sprouting will manifest slightly higher up on hillsides and along steeper slopes and ravines where more moisture gathers. The final season tends to fruit in early August. If there is a solid rain, the largest, most aromatic and deepest orange species and flushes will graces our forests.
The mushroom proper is the fruiting body of mycelium. Mycelium are whitish thread like strands of fungus which exists under the soil and create the fruiting body the mushroom. All our chanterelles are carefully cut above the surface so the mycelium is not disturbed so the mushroom can fruit in subsequent years. Mycelium is important to our ecosystem in processing detriment. Mushrooms and Fungus may be the
largest living species on the planet with a species in Oregon encompassing a 2400 acre swath (think 1600 football fields) that is estimated to be 2200 years old.
Chanterelles are a rich source of Vitamin C, Vitamin D and Potassium. The production of carotene produces the rich orange hue one sees in the woods.
Our Chefs Durrell Keyes, and James DiGiannurio have crafted creative dishes for you. Strip steak with chanterelles, Wild Alaskan Salmon with Chanterelle Risotto, and Shrimp and Chanterelle Pasta are all available for your enjoyment. Our chefs have also had a little fun with our CBW garden this week.
Utilizing fresh orange and chocolate mint and Hungarian Wax Peppers from our garden for the infused
cooling yogurt sauce, a mouth-watering appetizer was created - Hungarian Wax Pepper Arancini.
Our bartenders also decided to get in on the fun and have created some delicious Mojitos such as the Jalapeno Mojito made with our CBW garden Basil and The French Mojito made with mint straight from our garden. So please join us in all things fresh and enjoy “Garden to Gullet” this weekend!
Cheers and Enjoy! Sean Casey - Proprietor