Wild Mushroom Gathering Hike and Gourmet Tailgate Meal, August 12 - 31 - $300.00

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Off The Beaten Path Adventures

 In late summer, climate conditions begin to align; mushroom spores and mycelium come out of their deep slumber and begin to pop up.  The challenge is finding their favorite hangouts and sorting out the colorful but inedible from those which are delectable culinary treasures.  Chef Mike Weist has ranged through the surrounding meadows and wooded mountain sides, honing his skills at finding the most likely places to look for the best edible mushrooms.  His passion for wild mushrooms fits snugly within his skills as a widely respected Executive Chef.  At the conclusion of this hike, Chef Mike will prepare a gourmet tailgate meal, suitable for hungry hikers returning from the hunt for the elusive wild mushroom.

 Pricing  -   $150 / person, 2 person minimum, $125 next two people, maximum of 4 per guide.

                    Call us at 970 708 – 3883 to schedule a date (limited to August 12 – 31) and work out the details.

Wild Mushroom Tailgate Lunch

Appetizer

                                                Award winning Artisanal Barolo or White Truffle Salami; Gold Medal Winning Camembert, 

                                         Award Winning Applewood Smoked Goat Cheese, or Coffee & Lavender Rubbed Cheddar Cheese;

                                                                                              and hand crafted crackers.

Main Course – Choose One

Wild Colorado Porcini and Elk Sausage Cacciatore  with Fresh Parmesan and Sage

 Grilled Vegetable and Wild Porcini Panini with Local Ciabatta and Market  Salad

 Grilled Buffalo Burger with Colorado Porcini and Market Salad

 White bean and Bacon Cassoulet with Wild Porcini and Artisan Mustard

 Wild Porcini and Flank Steak Fajitas with Roasted Peppers, Onions and Local Tortillas

 Pan Roasted Wild Porcini Mushrooms with Cipolini Onions, Roasted Garlic, Pecorino and Sherry Vinaigrette

 Award Winning Almond Lace Cookies, Carmel Cookie Waffles, or Mary's Biscotti

Chef Mike Weist

 Born and raised in Colorado, Chef Mike has been immersed in Rocky Mountain cuisine and lifestyle his entire career. Under Weist's direction, Telluride's Allred's Restaurant was honored in 2001as one of the country's "Best new restaurants" by John Mariani and Esquire Magazine.  In 2002 He led the Allred's team to a sold out benefit dinner at the James Beard House in New York City, one of the pinnacle events in a professional chef's career.  After leaving Allred's in 2003, Mike spent five years as Chef Consultant and Guest Chef De Cuisine for Domaine Montagny in Burgundy, France.  In France Weist added to his repertoire the experience of using truly market fresh ingredients paired with world-renowned wines of the great Burgundy region.