Each 'shroom-centered dish will be paired with a complementary vino. "A lot depends on the wine," says John Taylor, Sammy's executive chef, who will preside over tonight's menu. "We'll start with more mild mushrooms [and move] to the bigger, more robust porcini."
Along the way, guests will hear all about mushrooms — everything from where to find them to how to avoid being poisoned. Taylor will introduce each course with a short talk about how he composed each dish. And, yes, he plans to cap the night with a tasty dessert that includes sweetened fungi. "I'm thinking of making a mushroom ice cream," he says.
Sat., June 10, 7 p.m.-midnight
