Monday, November 18
7:30pm CT

Zoom link is sent to members via email.

Join us to learn from chef, winemaker and forager Julie Schreiber.  We will discuss her foraging background plus finding, preserving and cooking mushrooms. There will be an opportunity for a Q&A session, so bring your culinary questions!

Julie Schreiber has been collecting, cooking, and eating mushrooms for about 30 years. For a number of those years, she has also been teaching others about cooking and eating mushrooms. In addition to her personal passion for good food and cooking, her formal training in the food and wine industry includes degrees in Hotel Restaurant and Travel Administration from the University of Massachusetts, Culinary Arts from the Culinary Institute of America, and a Master’s Degree in Enology from the University of California at Davis. She worked as a chef and is a professional winemaker. Additionally, she was on the Sonoma County Mycological Association (SOMA) board for 14 years and the chef for culinary events and demos at mushroom forays for David Arora, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco (MSSF), the North American Mycological Association (NAMA), Wild About Mushrooms (WAM), and Relish Culinary Adventures.

She is a business partner in Mycoventures, a company that organizes local and international mushroom forays. She organizes the events, helps lead the forays, and teaches people how to cook cultivated and wild mushrooms.

Most recently she has become the Culinary Committee chair for the North American Mycological Association (NAMA).

Check out her wine consulting business here, and books that she has written recipes for include Wild Mushrooms: A Cookbook and Foraging Guide and Fantastic Fungi: Community Cookbook.