The final outing in the natural history museum's wildly popular History of Food series focuses on our favorite fungus. After a brief overview, the Natural History of Mushrooms program culminates in a seven-course meal. "It's all about the appreciation of fine dining," says special-events manager Dick Heislman.
Each 'shroom-centered dish will be paired with a complementary vino. "A lot depends on the wine," says John Taylor, Sammy's executive chef, who will preside over tonight's menu. "We'll start with more mild mushrooms [and move] to the bigger, more robust porcini."
Along the way, guests will hear all about mushrooms everything from where to find them to how to avoid being poisoned. Taylor will introduce each course with a short talk about how he composed each dish. And, yes, he plans to cap the night with a tasty dessert that includes sweetened fungi. "I'm thinking of making a mushroom ice cream," he says.
Sat., June 10, 7 p.m.-midnight