You know spring has really sprung when chefs' Facebook pages start filling up with photos of themselves hefting armloads, bagfuls, saucepans full of morels; their faces twisted into the silly grins of marauders, drunk on power, glee, and bounty.
Almost nothing gets chefs giddier than wild mushroom season, and if you're of a like-minded mood around all of this, or if you'd just like to find out what all the fuss is about, The first annual Minnesota Morel Fest will be a good way to do so. A roster of top chefs will be on hand to tease out the best in these fabulous fungi.
Eat great food inspired by and filled with morels prepared by some of the most talented local chefs, listen to some killer bands, enjoy some drinks and have a hell of a time on a fine spring day.
The chef lineup: Jim Christiansen of Heyday, Gavin Kaysen of Spoon and Stable, Todd Macdonald of Parella, Sameh Wadi of Saffron and World Street Kitchen, Nick O'Leary of Smack Shack, and Thomas Boemer of Corner Table and Revival will be providing the eats.
Chester Bay and Loons in the Attic will make ear candy.
Saturday, May 30, 3 p.m. to 10 p.m. Where:
The Sample Room parking lot and a portion of the adjacent park.
Did you forage too many morels and now you don't know what to do with them all? Or did you find none and you're feeling left out of the frenzy? An open-to-the-public morel auction will change all of that.
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