The arrival of the kingly Morel Mushroom announces that spring has finally pushed back the snow from the wet forest floor. Morels boast quite a distinct shape for a mushroom, with a conical cap, honeycombed and wrinkly, that comprises the entire fruit.
Seasonal mushroom hunters crop up all around the little northern Michigan town of Mesik to secretly collect a stash as they prepare to celebrate this unusual member of the morchella mushroom family.
Our own stash of Morels comes from Santa Barbara, with backup supplies from Oregon and Washington State. Chef Jimmy Schmidt has created a menu that celebrates the morel mushroom along with some of its forest floor friends: micro herbs and the wild ramp (sometimes called the wild leek).
We’ve infused the Morel spirit into a gratin under and “creme” over, while a delicate short rib is live smoked at your table. Dessert reflects the deep dark forest terrior where these elusive mushrooms hide.
$55 per person, exclusive of tax and gratuity. Wine pairing available for $19 per person plus tax and gratuity, for two glasses of wine.
