A fungi tasting for the patient. Texture, umami, and the forest floor brought indoors.
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The evening
We treated mushrooms as the main character — not a side, not a garnish.
Lion's mane, chanterelle, black trumpet, cultivated curiosities. A mycologist friend walked us through what we were tasting and why the forest smells the way it does after rain.
No truffle oil. Ever.
Where
Garden level · KitsilanoWas: private garden suite
Hosts
With a visiting mycologist
Tasting lineup
Forest tea — pine, chaga Raw mushroom salad, hazelnut, aged cheese Lion's mane “scallop,” brown butter Black trumpet broth, buckwheat — Pet-nat · earthy red · one surprise closing — chocolate, salt, dried mushroom dust
Recap
The room smelled like October by course three.
People wrote notes like it was school. Someone cried at the black trumpet broth (they said it was the broth).
If you were there, the memory form is open — we're collecting the aftertaste.
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