BEGIN:VCALENDAR VERSION:2.0 CALSCALE:GREGORIAN METHOD:PUBLISH PRODID://MSSF//501959 BEGIN:VEVENT DTSTAMP:20260427T142019 VTIMEZONE:America/Los_Angeles DTSTART:20260407T003000Z DTEND:20260407T043000Z UID:501959 SUMMARY:"Umami & Forest” (Culinary Group dinner, 530pm) LOCATION:Hall of Flowers (County Fair Building) DESCRIPTION:"Umami & Forest” (Culinary Group dinner, 530pm)\n\n04/06/26 05:30 PM PST\n - 04/06/26 09:30 PM PST\Description:\nOur next Culinary Group dinner of the season is coming up soon: April 6, 2026 at the Hall of Flowers in Golden Gate Park. Space is limited -- so go NOW to the "Members Only" area of mssf.org, and follow the prompts there to register for the dinner.\n\nMSSF Culinary Group April 6, 2026 Dinner:\nTheme: “Umami & Forest”\n(A Japanese-Inspired Mushroom Dinner: Elegant, Seasonal, and Deeply Umami Forward)\n\nDinner Captains: Dinna Davis, Finola Diaz\nDate: Monday, April 6, 2026: 5:30pm - 9:30pm\n            (Appetizers and brief Culinary Group business meeting before the main meal.)\nWhere: Hall of Flowers (aka County Fair Bldg.)\n             9th Avenue & Lincoln Way; Golden Gate Park; San Francisco\nDinner Fee: $20; guests $25; kids 1/2 price. Payment at the event only: cash or check.\nTo register, use the button above or go to the "Members Only" area of mssf.org, and follow the prompts there.When registering, please check "pay at event" on the final screen, and ignore other payment options.\n\nMenu\nMain dish: Mushroom Takikomi Gohan (seasonal rice) w/ Mixed Mushrooms and Sonoma-Coast Foraged Kombu. served w/ Maitake Tempura and Tentsuyu Dipping Sauce\n\n​Miso Broth w/ Enoki and Sonoma-Coast-Foraged Nori   \n\nSide #1: King Trumpet Mushroom "Scallops" w/ Soy Butter Glaze, Micro Shiso\nSide #2: Shiitake & Spinach Goma-ae (salad) w/ Sesame Dressing\n\nDessert: Kinako Pannacotta w/ Kuromitsu Sauce\nCoffee & Tea\nAPPETIZERS: Everyone is encouraged to bring an appetizer (preferably one containing mushrooms) for sharing with the Group before the main meal. As with all Culinary Group dinners, you must bring with you: table covering, dishes, cutlery, and beverage of choice (plus a container for carrying home dirty dishes and any leftovers); these are not provided.\n\nCOVID-19 NOTE: \nPlease do NOT register for or attend this event if you are feeling unwell or experiencing any cold or covid symptom on the day of the event (regardless of testing or vaccination status). Thank you for your cooperation.\n\nMUSHROOM I.D. TABLE: The Culinary Group shares fully in MSSF's educational mission. Please bring a freshly-foraged mushroom sample from the forest (or your yard) to place on our Group's regular Mushroom I.D. Table, where the more experienced mycologists among us will be helping the newbies learn how to spot the edibles and avoid the "loose your lunch bunch."  (Don't worry -- they won't go in the soup!)\n\nProblems? Call Paul Lufkin (415-515-1593) or Maria Pham (415-305-3316), Culinary Group co-Chairs.\Location:\nHall of Flowers (County Fair Building)\n\n, X-ALT-DESC;FMTTYPE=text/html:"Umami & Forest” (Culinary Group dinner, 530pm)

04/06/26 05:30 PM PST - 04/06/26 09:30 PM PST
Description:

Our next Culinary Group dinner of the season is coming up soon: April 6, 2026 at the Hall of Flowers in Golden Gate Park. Space is limited -- so go NOW to the "Members Only" area of mssf.org, and follow the prompts there to register for the dinner.

MSSF Culinary Group April 6, 2026 Dinner:
Theme: “Umami & Forest”
(A Japanese-Inspired Mushroom Dinner: Elegant, Seasonal, and Deeply Umami Forward)

Dinner Captains: Dinna Davis, Finola Diaz
Date: Monday, April 6, 2026: 5:30pm - 9:30pm
            (Appetizers and brief Culinary Group business meeting before the main meal.)
Where: Hall of Flowers (aka County Fair Bldg.)
             9th Avenue & Lincoln Way; Golden Gate Park; San Francisco
Dinner Fee: $20; guests $25; kids 1/2 price. Payment at the event only: cash or check.
To register, use the button above or go to the "Members Only" area of mssf.org, and follow the prompts there.When registering, please check "pay at event" on the final screen, and ignore other payment options.

Menu
Main dish: Mushroom Takikomi Gohan (seasonal rice) w/ Mixed Mushrooms and Sonoma-Coast Foraged Kombu. served w/ Maitake Tempura and Tentsuyu Dipping Sauce

​Miso Broth w/ Enoki and Sonoma-Coast-Foraged Nori   

Side #1: King Trumpet Mushroom "Scallops" w/ Soy Butter Glaze, Micro Shiso
Side #2: Shiitake & Spinach Goma-ae (salad) w/ Sesame Dressing

Dessert: Kinako Pannacotta w/ Kuromitsu Sauce
Coffee & Tea

APPETIZERS: Everyone is encouraged to bring an appetizer (preferably one containing mushrooms) for sharing with the Group before the main meal. As with all Culinary Group dinners, you must bring with you: table covering, dishes, cutlery, and beverage of choice (plus a container for carrying home dirty dishes and any leftovers); these are not provided.

COVID-19 NOTE: 
Please do NOT register for or attend this event if you are feeling unwell or experiencing any cold or covid symptom on the day of the event (regardless of testing or vaccination status). Thank you for your cooperation.

MUSHROOM I.D. TABLE: The Culinary Group shares fully in MSSF's educational mission. Please bring a freshly-foraged mushroom sample from the forest (or your yard) to place on our Group's regular Mushroom I.D. Table, where the more experienced mycologists among us will be helping the newbies learn how to spot the edibles and avoid the "loose your lunch bunch."  (Don't worry -- they won't go in the soup!)

Problems? Call Paul Lufkin (415-515-1593) or Maria Pham (415-305-3316), Culinary Group co-Chairs.
Location:
Hall of Flowers (County Fair Building)

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