Festive Fungi - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

Mushrooms can be a divisive ingredient. There are camps of people who adore them, always have them in their refrigerator and even grow them in their homes! Then there are people for whom mushrooms are a meal deal breaker. While Marie is firmly in the first camp she used to be in the latter. This should surprise no one since her first experiences with mushrooms included gummy, canned white buttons in casseroles and insipid, raw criminis on salad bars. How is anyone supposed to love mushrooms in these circumstances? 

Good news! Through travels and experimentation she has learned the error of her previous ways and is eager to shepherd you through the mushroom world. Devalue these fungal friends no more with these three savory and adventurous recipes developed specifically to please both the mushroom-curious and the established mycophiles. With a menu ready for entertaining and gathering this holiday season, Marie will teach you easy and clear methods for cooking mushrooms to maximize their inherent umami flavors and to achieve the best textures.

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Porcini Pecan Pate with Crudite (Recipe Only)

Lemony Maitake Miso Toasts

Shiitake Faux Meatballs with Salsa Verde

Herb Roasted Mushroom Medley & Crème Fraîche Galette 

Sweet & Savory King Trumpet & Cheese Shortbread

This menu contains the following common allergens: Egg, Soy, Dairy, Wheat, Tree Nuts.  If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored and nurtured her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, raw food in Western Australia, tea and fermented foods in the mountains of Korea and Ayurvedic cuisine and herbology in Kerala. She moved back to the USA to attend a holistic culinary arts school in Berkeley, where she also worked and taught at for several years. Marie presently lives in the Bay Area and works as an educator, private chef and culinary consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation 

Photo credit: Marie Brennan