With a good monsoon season, comes a great mushroom season. The harvest was beautifully showcased by Chefs John Feely and Ben Klein, and their incredibly talented team. Every course from the amuse-bouche to the puff pastry dessert featured mushrooms harvested from the woods of Purgatory.
Each plate was perfectly paired with a glass of wine that was to die for. The sommeliers kept everyone on the edge of their seats waiting for the next salivating course and glass to match.
Many thanks to Vectra Bank for hosting this event. We cannot wait to see what next year holds in store for us. Definitely set a reminder for next summer so you can grab seats to this coveted dining experience!
