Morels are a springtime favorite! Professional foragers and amateurs alike enjoy getting out into the woods after a long, cold winter to go hunting for these tasty mushrooms.

While morels are easy to identify they are often difficult to find. But you may find these elusive delights being sold along the roadside, at farmers' markets, or sometimes in the grocery store.

Our favorite forager, Mushroom Mike, returns to Lake Park Bistro with a bounty of morel mushrooms. Our chefs will take turns using these rare beauties to create a five course dinner paired with wine on Wednesday, May 18.

MOREL MUSHROOM DINNER WITH MUSHROOM MIKE MENU

Oeuf Mollet avec Morilles
Fried Soft-boiled Egg with Sauteed Morel Mushrooms, Asparagus, Morel Cream and Brown Butter Vinaigrette
Adam Siegel – Executive Chef
SIMONNET-FEBVRE CREMANT de BOURGOGNE, BRUT
 
Saumon Sauvage et Ragout de Morilles
Wild Salmon with Creamed Sorrel, Morels, Fiddleheads and Tarragon Butter
John Raymond – Chef de Cuisine
LOUIS LATOUR 2014 1'ER CRU, LA GRANDE ROCHE, COTE CHALONNAISE, BOURGOGNE
 
Caille Farcie aux Morilles
Morel Stuffed Quail with Minted Spring Pea Mash and Red Wine Sauce.
Amanda Strandt – Executive Sous Chef
LOUIS LATOUR 2014 MARSANNAY, COTES de NUITS, BOURGOGNE
 
Chevreuil et Saucisse au Morille
Venison and Morel Sausage with a Morel Gremolota, Pommes Sarladiase and Bacon-Morel Jus
Michael Genre – Sous Chef
2012 LA BASTIDE SAINT DOMINIQUE CHATEAUNEUF du PAPE, "les Hesperides", RHONE
 
Gateau au Chocolate avec Fausse Morilles
Chocolate Cake with Raspberry Mousse, Dark Chocolate Cremeux and Meringue Mushrooms
Allie Howard – Pastry Chef 

Morel Mushroom Dinner with Mushroom Mike
Bartolotta’s Lake Park Bistro
Wednesday, May 18 at 6:30pm
Five courses paired with wines
$125 per person, plus tax and gratuity
THIS EVENT IS SOLD OUT! THANK YOU!