Wild Mushroom Foray and Winery Truffle Lunch at Silver Oak with Cooking Demo

Cooking demo with Chef Ryan McCaskey of Arcadia, Chicago, hosted by CBS “Foodie Chap” Liam Mayclem

Wild Mushroom Foray and Winery Truffle Lunch with Cooking Demo

The morning was filled with an early mushroom foray at Las Posadas State Park guided by David Campbell, owner of Mycoventure, a mushroom specialist whose experience is Mycology – the study of fungi, including their genetic and biochemical properties, and their use to humans as a source for tinder, medicine, food and entheogens, as well as their dangers such as toxicity or infections. It was an adventurous and entertaining learning experience about fungi, and an excellent prelude to the lunch that was to come.

At noon, looking forward to the delicious meal to come, we headed over to the spectacular grounds and winery at Silver Oak Cellars. We were in for another special truffle-influenced lunch, this one prepared by Michelin Star Chef, Ryan McCaskey, of the restaurant Acadia in Chicago, along with the winery’s own chef Dominic Orsini. McCaskey describes his style as simultaneously contemporary and classic. Born in Saigon, Vietnam and raised in the suburbs of Chicago, he became the family cook by age 14. He traveled extensively throughout his childhood and was exposed to many different cultures and flavors. He takes on a global approach in his kitchen today.

Chef Ryan, along with host CBS “Foodie Chap” Liam Mayclem, entertained the attendees in the spacious special event room at Silver Oak Cellars with a cooking demonstration of the First Course on the day’s menu – Yukon Gold Potato Risotto. Chef does his own version of traditional risotto and substitutes Arborio rice with rice sized pieces of potato. It was certainly a delicious twist on a traditional recipe.

Winery Chef Dominic Orsini at work in Silver Oak Cellars kitchen

A quick rendition of McCaskey’s risotto starts with Yukon Gold potatoes, cut and diced very small, butter, a little water and sliced leeks. Sauté the potatoes with the butter water and leeks. Take the leek infused heavy cream and reduce it over a low simmer for 30-40 minutes. While it is reducing, cut an apple into small pieces to use at the finish. These are classic winter flavors of leek, apple, potatoes and black truffle. When it is ready, put the mixture together, add fresh herbs, a bit of chives, truffle butter, a little olive oil and lemon. Salt and pepper to taste. Top with fresh tarragon, chervil and apple, then shave a copious amount of truffle on top. Voila!

After introductions by Robert Chang and Dr. Paul Thomas, Silver Oak Cellars Executive President Tim Duncan introduced his wife Roo, and shared the history of Silver Oak and his family.

Liam Mayclem with Tim and Roo Duncan, and attendee John

For more than thirty years, Tim’s humble nature and unrelenting focus on the customer experience have been driving forces behind the culture and success of Silver Oak and Twomey Cellars. A son of Raymond Duncan, co-founder of Silver Oak in 1972 with Justin Meyer, Tim, along with brother and fellow owner David Duncan, run the two very successful wineries.

Then the amazing truffle lunch at Silver Oak Cellars was served…

Menu was .

The Menu and Wines
prepared and created by Guest Chef Ryan McCaskey and Winery Chef Dominic Orsini

Yukon Gold Potato Risotto

Yukon Gold Potato Risotto with –Green Apple, Leeks, Chives, Truffle Butter and Fine Herbs – Paired with Twomey, Pinot Noir, Bien Nacido Vineyard 2015

Black Truffle Egg with Cauliflower

Black Truffles & Cauliflower-Sous-Vide Egg, Pickled Chanterelles & Micro Lettuces – Paired with Twomey, Merlot, Napa Valley 2013

Pousin Press Perigord Truffle Farce

Poussin Presse, Perigord Truffle Farce-Mustard Truffle Jus, Confit Yukon Potato, Parsnip Puree, Rutabaga Mostarda & Mache – Paired with Silver Oak, Cabernet Sauvignon, Alexander Valley 2013