Events & Classes
Private Forays, Events, & Services
MycoVentures schedules seasonal guided wild mushroom forays, and offers mushroom cooking and handling demonstrations for wineries, gourmet and nature clubs, and other organizations. We also conduct customized private group forays and private land fungal surveys. David presents in-depth educational power point programs on eating wild mushrooms (Fungimental Mycophagy), Wild Fungi of Italy and Croatia, and The World of Truffles, Italy and Beyond. Engagement fees run approximately $300 to $700, depending on scope of activity and driving distance involved.
MycoVentures leads privately organized fall/winter forays to Oregon during their mushroom and truffle seasons, and Porcini and Chanterelle forays to the Colorado Rockies in August during their monsoon season. Please inquire with any interest.
David Campbell may be reached via e-mail at firstname.lastname@example.org or phone 415-457-7662.
Pt. Reyes National Seashore Classes
David teaches the Red Barn Mushroom Identification Class and leads the annual Mushroom Camp at Pt. Reyes National Seashore. Registration for these classes and seminars is done through the auspices of Pt. Reyes National Seashore Association Field Institute at www.ptreyes.org or by email: email@example.com or phone: 415 663 1200 extension 307.
Mushroom Camp, Clem Miller Education Center: December 20-22
Bear Valley Mushroom Identification Classes: December 8 and January 12
Wild Mushroom Foray & Demonstration Lunch Series with mushroom experts David Campbell & Julie Schreiber featuring wines from Gustafson Family Vineyards
Saturday, November 23 (other dates: Dec 15, Dec 29, Jan 26, Feb 8)
9:30 am - 2:00 pm
Relish Culinary Center, Healdsburg
Join foraging expert David Campbell as he leads a foray in the hills above Healdsburg. Participants will learn the fundamentals of edible wild mushroom foraging, including what trees and terrain to look for, the most easily-recognizable edible mushrooms of our region, safety, foraging etiquette, and more. We'll gather all of our found mushrooms, edible or not, to use as examples of identifying characteristics.
After working up an appetite from our tromp in the beautiful woods, we'll gather back at the Relish Culinary Center for a cooking demonstration led by chef Julie Schreiber focused on storing, handling and cooking with a variety of fresh and dry wild and exotic mushrooms. We'll cook up any edibles we find along with our amazing four-course mushroom lunch served with specially-selected wines, featuring a different winery on each date.