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A Wild Mushroom Foray, Dinner & Overnight Stay at the Olema Druids Hall for Six
- Item Number
- 109
- Estimated Value
- Priceless
- Sold
- 1850 USD to stremple
- Number of Bids
- 11 - Bid History
Item Description
Come discover the wild world of mushrooms at Point Reyes this winter with this amazing mushroom foray, dinner and overnight stay for six in the heart of Olema Valley.
Invite up to five guests to join you for a mid-week, guided foray into the forest at the height of our local mushroom season (December - March) with expert mycophagist David Campbell. Mushrooms are a vitally important aspect of the diverse, natural world of Point Reyes National Seashore and are found in all types of habitats, from Bishop pine forests to Coast live oak woodlands, meadows, wetlands and more. Mushrooms are not only vital to the health of the Point Reyes ecosystem, but they also add charm and magic to the landscape. For over 40 years, David has been collecting, studying, eating, teaching and writing about wild mushrooms and this is your chance to get one-on-one instruction from an expert in the field. Your party will learn more about the fascinating world of fungi, including the basics of mushroom identification and proper collection and handling techniques.
After an afternoon in the field, you and your guests will check into the Olema Druid's Hall estate, a luxury inn with historic Druid roots. You and your guests will have exclusive access to the main hall, dining room and kitchen and up to three rooms including the Grand Suite, Olema Room Suite and Nest Room. This elegant inn has the best of urban comforts in an extraordinary natural environment. It is surrounded by numerous hiking and biking trails and is a short drive to the dramatic beaches of the Point Reyes National Seashore.
Your afternoon will culminate in a sumptuous dinner specially handcrafted and prepared on site by Christian Caiazzo, owner and executive chef of Point Reyes' Osteria Stellina. Christian is an accomplished veteran of many high-profile eateries, including Postrio in San Francisco and Union Square Café in New York, and has been in the business for more than 20 years before opening Osteria Stellina in Point Reyes Station in 2008. A chef by training, Caiazzo learned regional Italian cooking at Peppercorn's in Connecticut where he became an expert at pasta making, cooking, baking, and pizza making under the tutelage of native Roman cooks. He has worked alongside Wolfgang Puck at Postrio in San Francisco, as Chef de Cuisine at Globe in San Francisco and as Executive Chef at San Francisco's TwentyFour, a fine dining restaurant at San Francisco's PacBell Park. Your party will enjoy Christian's skillful hand, thoughtful care and presentation that will consist of some of Marin's freshest ingredients, paired wines, and perhaps, mushroom edibles found by you on the trail that day. Likely finds could include porcini, hedgehogs, chanterelles, and candy caps. David and the owners of the Olema Druid's Hall, Bob Cain and Victoria Swift, will join your party to share stories of their mushroom adventures and how the hall was restored to its current splendor.
Don’t miss your chance to mushroom with some fun guys (and a gal), bid today!
Item Special Note
Funds from Dinner on the Pacific Plate Auction help fund important park preservation and environmental education projects at Point Reyes National Seashore. All donations made above fair market value will be tax-deductible.
This package includes:
A mid-week, overnight accommodation in three rooms at the Olema Druids Hall, including the Grand Suite, Olema Room Suite and Nest Room for up to six guests between December and March. (Mushrooming is best in December or January.) Reservations based on availability, holidays excluded.
A 3-hour guided mushroom foray with renowned mycologist David Campbell around Point Reyes.
Dinner and wine for six, specially prepared at the Olema Druid's Hall kitchen by chef Christian Caiazzo of Osteria Stellina with special guests, David Campbell, Bob Cain and Victoria Swift.
Offer expires March 30, 2014.
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