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Mycoventures
Julie
Julie Schreiber from Mycoventures is our guest today on Brew Ha Ha with Herlinda Heras and Daedalus Howell.
Mycoventures leads mushroom foraging adventures in wine country. They have a big event coming soon. She and her partner are doing a couple of new pop-ups. She has been cooking for a very long time and foraging for more than 30 years. So she likes to combine her interests.
Julie is also a wine judge and winemaker. Yesterday she tasted 130-150 wines as a judge in the Harvest Fair. She uses bubbly water as a palette cleanser. Herlinda and Julie have a lot of knowledge and experience with palette cleansers during judging and how to manage the flavor load.
Julie brought a truffle salami, a truffle potato chip and a truffle pate. They go well with cider or beer. Herlinda will have a dry Sincere Cider with this. Julie describes clever ways to get the mushrooms into the recipe, especially with powdered mushrooms. Julie uses a coffee grinder to grind dry mushrooms.
Visit our sponsor PizzaLeah in Windsor for the finest pizza menu, great beers and the most authentic flavors around! How about a mushroom pizza? 🍕🍻
Truffles, and Cider along with
What makes truffles so special? Well, they are different. They grow underground. They have a ripening cycle that produces the aroma that is attractive to critters. So the truffle paté and the dry cider are already great by themseves, but take a bite of the paté and a sip of the cider together and that just makes it perfect. Daedalus favors the paté first and the cider chaser.
Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more.
Julie is also a musician and has a musical metaphor for flavors of wine. The high note of a chord is like the acidity and the low notes are the structures and tannins. They also like the idea of serving grape juice from different wine grapes. It can be cut with sparkling water.
Julie and Herlinda are both members of Les Dames d’Escoffier, who were featured on this Brew Ha Ha show last August. Julie gets to describe a typical menu of her Forest & Farm dinners. First there are truffled deviled eggs. Stay tuned to hear the rest after 23:00 in.
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By Harry Duke & Herlinda Heras
4.9
99 ratings
Julie
Julie Schreiber from Mycoventures is our guest today on Brew Ha Ha with Herlinda Heras and Daedalus Howell.
Mycoventures leads mushroom foraging adventures in wine country. They have a big event coming soon. She and her partner are doing a couple of new pop-ups. She has been cooking for a very long time and foraging for more than 30 years. So she likes to combine her interests.
Julie is also a wine judge and winemaker. Yesterday she tasted 130-150 wines as a judge in the Harvest Fair. She uses bubbly water as a palette cleanser. Herlinda and Julie have a lot of knowledge and experience with palette cleansers during judging and how to manage the flavor load.
Julie brought a truffle salami, a truffle potato chip and a truffle pate. They go well with cider or beer. Herlinda will have a dry Sincere Cider with this. Julie describes clever ways to get the mushrooms into the recipe, especially with powdered mushrooms. Julie uses a coffee grinder to grind dry mushrooms.
Visit our sponsor PizzaLeah in Windsor for the finest pizza menu, great beers and the most authentic flavors around! How about a mushroom pizza? 🍕🍻
Truffles, and Cider along with
What makes truffles so special? Well, they are different. They grow underground. They have a ripening cycle that produces the aroma that is attractive to critters. So the truffle paté and the dry cider are already great by themseves, but take a bite of the paté and a sip of the cider together and that just makes it perfect. Daedalus favors the paté first and the cider chaser.
Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more.
Julie is also a musician and has a musical metaphor for flavors of wine. The high note of a chord is like the acidity and the low notes are the structures and tannins. They also like the idea of serving grape juice from different wine grapes. It can be cut with sparkling water.
Julie and Herlinda are both members of Les Dames d’Escoffier, who were featured on this Brew Ha Ha show last August. Julie gets to describe a typical menu of her Forest & Farm dinners. First there are truffled deviled eggs. Stay tuned to hear the rest after 23:00 in.