FUNGI DINNER May 16 Written By Abigail Kirn a “chefs for impact” fundraiser Hosted in a Brooklyn hydroponics farm, the evening featured a plant-based, locally sourced menu studded with Farm.One micro greens, flowers, and local mushrooms. The Menu“GOLDEN ENOKI HAND ROLL”Britton Shiso, Yuzu, Truffle, Bee Balm Flower“STEEPED REISHI”LifeCaps Reishi Tea, Aurora Wood Sorrel“SHROOMS, GREENS, & BLOSSOMS”Vietnamese Coriander, Mushroom Plant, Thai BasilHandmade Shishito Kimchi, Pickled Fennel“BREAD & BUTTER”Japanese “Milk” BreadHyssop “Butter” Stacks w/ Bronze Fennel, Hyssop Flower & Pine Powder Lush EVOO & Arugula Flowers“KONRO SHIITAKE”Tare-Glazed & Grilled Shiitake, Mountain Mint“FRENCH DISCO RICE”Sticky Rice, Smoked Ramp Pesto, Monad, Amaranth“PETIT FOURS”Nori Rice Krispy with Binchotan (charcoal) Torched MeringueSoba Tea & Hawaiian Mochi Butter Cake“THE MUSHROOM SUNDAE”Fermented Banana Cream, Porcini Caramel, Macadamia Nut Chews, Chamomile Flowers, Hazelnut Abigail Kirn
FUNGI DINNER May 16 Written By Abigail Kirn a “chefs for impact” fundraiser Hosted in a Brooklyn hydroponics farm, the evening featured a plant-based, locally sourced menu studded with Farm.One micro greens, flowers, and local mushrooms. The Menu“GOLDEN ENOKI HAND ROLL”Britton Shiso, Yuzu, Truffle, Bee Balm Flower“STEEPED REISHI”LifeCaps Reishi Tea, Aurora Wood Sorrel“SHROOMS, GREENS, & BLOSSOMS”Vietnamese Coriander, Mushroom Plant, Thai BasilHandmade Shishito Kimchi, Pickled Fennel“BREAD & BUTTER”Japanese “Milk” BreadHyssop “Butter” Stacks w/ Bronze Fennel, Hyssop Flower & Pine Powder Lush EVOO & Arugula Flowers“KONRO SHIITAKE”Tare-Glazed & Grilled Shiitake, Mountain Mint“FRENCH DISCO RICE”Sticky Rice, Smoked Ramp Pesto, Monad, Amaranth“PETIT FOURS”Nori Rice Krispy with Binchotan (charcoal) Torched MeringueSoba Tea & Hawaiian Mochi Butter Cake“THE MUSHROOM SUNDAE”Fermented Banana Cream, Porcini Caramel, Macadamia Nut Chews, Chamomile Flowers, Hazelnut Abigail Kirn
