This week, Connie from Wine Forest Wild Mushrooms (farm site, current availability) reminded us that, even though Napa Valley chanterelle season has ended, the Pacific chanterelle season is still in full swing. The shrooms from Oregon have arrived early this year due to heavy fog drip. And that spells goodness.

Ian Garrone from Far West Fungi (farm site, current availability) suggests pairing chanterelles with corn. He’s been inspired by the mouth-watering salad Brett Emerson has put together at Contigo. Everything is better with butter and garlic.

Wild mushrooms are a great example of the thrill kitchens face when they start sourcing locally: an amazing flavor and food story to share with your customers. But, the kitchen has to have the imagination, resources, and skills to pull it off. Two weeks ago, FarmsReach met with a hotel chef intent on bringing regional cuisine into his kitchens. But, with centralized procurement, labor challenges, and a conservative customer base, he has to spend carefully. Odds seem good the hotel room service menu won’t have Candy Cap Mushroom ice cream anytime soon.