Did you know that the MSSF has a lively group of members devoted to the
pleasures of the gastronomical aspects of mushrooming? Culinary Group
members plan and execute a dinner at our meetings each month on the first
Monday night, with some exceptions, from September to May, except for
December when we join the general group for the sumptuous holiday feast.
Members of the group receive notice of the upcoming dinners in the calendar
section of the Mycena News and are sent its menu before the dinner by
e-mail or by US mail. Reservations are required for diners and must be
made in a timely manner by phone or by e-mail so our cooks know what to
buy and prepare. We meet at the Hall of Flowers in Golden Gate Park and
begin with appetizers at 7 pm. Dinner is usually served at 8.
We are united in our love of cooking as well as our love of mushrooms.
Participants contribute to the dinner either as part of the team that
prepares it or by bringing an appetizer to share. At the meetings members
contribute ideas and suggestions for the upcoming dinners. With the menu
in place, members volunteer do the cooking. The aim is for “chef-for-a-night”
members to plan and prepare foods they love and to share them with the
group. The cooks are reimbursed for the costs of their ingredients.
Traditionally, these dinners have been designed to take advantage of the
wild mushrooms available at the time as well as the best and freshest
food of the season. Generally, the menus are centered on mushrooms, may
have an ethnic food focus or may center on a special main ingredient or
a holiday near the time of the dinner. The dinners are generous from the
appetizers to the coffee and dessert. All courses are prepared by volunteers.
To be part of the feast and fun you must be an MSSF member in good standing, pay an additional small add-on dues fee each Fall to be a member of the culinary special interest group, and agree to participate in cooking a part of one dinner each season.