For the next Kitchen Table Talks in San Francisco on Tuesday, December 7, 2010, we’re going beyond shiitakes and portabellas with a group of mushroom maestros as our guides to the little-known wonders of the mushroom world. They will give us an overview of the science, history and lore, dispel myths, and offer hands-on practical information.

Millennium Restaurant’s Executive Chef Eric Tucker will be whipping up a delicious mushroom snack for the audience and sharing his secrets on the best ways prepare all types of mushrooms and which are the tastiest. For the adventurous, mushroom cultivation instructor Ken Litchfield will invite daring audience members to join him in tasting a Death Cap!

Between the delicious and the deadly, two mushroom cultivation pioneers will round out our panel. Toby Garrone, along with her family, owns and operates Far West Fungi, which has been dedicated to growing and distributing organic specialty mushrooms for more than 25 years. You may have met Toby at one of the many Bay Area Farmers Markets or their Ferry Plaza store, but the real magic happens at their 60,000 square foot farm in Moss Landing on Monterey Bay. David Law, co-founder, President and CEO of Gourmet Mushrooms will share with us how his company meshes ancient methods of cultivation with cutting-edge techniques to produce exotic mushrooms that are delicious as well as medicinal. While the culinary delights of mushrooms will be a highlight, we’ll also explore the ways mushrooms might just be the most environmentally friendly food possible (or not?) and how they can be used in bioremediation, medicine, and even a plastic replacement.

Tuesday, December 7, 2010

Viracocha, 998 Valencia Street @ 21st Street, San Francisco

Food and drink at 6:30 p.m.; Discussion at 7 p.m.

Kitchen Table Talks is a joint venture of CivilEats and 18 Reasons , a non-profit that promotes conversation between its San Francisco Mission neighborhood and the people who feed them. Space is limited, so please RSVP. A $10 suggested donation is requested at the door, but no one will be turned away for lack of funds. Sustainable food and refreshments will be provided, courtesy of Bi-Rite Market and Shoe Shine Wine.

Photo: Sarah Topps