Chefs, certified foragers, farmers, and fungi are all coming together at the Lowcountry Mushroom Gathering to celebrate new state guidelines allowing for the resale of foraged mushrooms. Before then, our favorite chefs in Charleston, who pride themselves on using area produce, were unable to use Lowcountry mushrooms in their dishes. Attendees will be able to enjoy food prepared with local mushrooms by local chefs including Dave Uecke and Robert Stehling from Hominy Grill, Travis Grimes from Husk, Andy McLeod from Indaco, and more. “It was an intensive eight hours on Saturday and Sunday with Tradd Cotter at Mushroom Mountain,” says Jessica Diaz, a certified mushroom gatherer and sales and marketing manager at GrowFood, who took a foraging class. “We foraged in the mornings and viewed slides in a classroom to learn the different varieties of mushrooms that are safe to forage and which are dangerous.” Diaz, other foragers, and farmers will be around to share their expertise with guests. At the gathering, there will be oyster mushrooms from Rebecca Farms — a Hemingway, S.C.-based farm specializing in the growth of oyster mushrooms — and oyster and shiitake mushrooms from Mepkin Abbey. Farmers Nina Foy, the event coordinator, told us they are hoping it rains before the event so that they can add chanterelle mushrooms to the menu. Wash down a plateful of mushrooms with a cold beer from one of three local breweries — Palmetto, COAST, and Frothy Beard — and enjoy live music from bluegrass band Dear Creek Sharp Shooters.
Price: $35, $20/students