July finds Josh Galliano out foraging for one of the most popular edible wild mushrooms - the chanterelle. Enjoy the bounty as Josh creates grilled apricots with prosciutto and pickled chanterelles, sweet corn spoonbread served with sautéed scallops and chanterelles, chanterelle soup, spinach gnudi with chanterelles, and mushroom pâté with chanterelle conserva.
Tue, Jul 20, 6:30 pm to 9 pm