The Alberta Mycological Society held their President’s Dinner on Friday March 19th at Ernest’s dining room on the NAIT campus. Students of NAIT’s Culinary Arts program prepared an exquisite menu featuring locally collected mushrooms.

After a selection of hors d’oeuvres, the meal started with Lobster Mushroom Bisque, followed by Wild Mushroom Terrine with Baby Arugula and Chokecherry Compote. Diners had a choice between an entrée of Morel and Asparagus Stuffed Chicken Breast or Pan Seared Pork Tenderloin with Morels and Apricot Ragout. The meal ended with Chocolate Truffle Cake served with Vanilla Mascarpone Napoleon and Raspberry Rhubarb Sauce. For $40 including wine, it was an affordable opportunity to experience the fungal bounties of our province.

Eating, drinking and mingling with Society members gave us a chance to discuss ways of bringing Slow Food members and the Society together for future events. A foray into the forest followed by a mushroom cook-off perhaps? It would be a great way to connect two like-minded groups and further our quest in bringing local foods to light. Check out the Society’s website for upcoming events and membership opportunities.

Thanks to Slow Food member Mary Ellen Grueneberg for alerting us of this event and keep it in mind for next year. The event sold out in record time.