Valley Foraged
Killbuck Mushrooms Hosts a Supper Hunt
Published in Scene Magazine , July 26 th , 2006
By Elaine T. Cicora

Here's an interesting twist on the "interactive dinner party" concept: On Sunday, August 6,
Tom Wiandt of Killbuck Valley Mushrooms will lead a pack of hopeful diners into the rolling woodlands behind his Wayne County farm to forage for roots, berries, mushrooms, and assorted greenery. When they return, chef Ben Bebenroth (Spice of Life Catering Co.) will transform the bounty into a six-course feast.

"For me, it'll be sort of like Iron Chef ," says Bebenroth, a Johnson & Wales grad whose résumé includes stints at Parker's and the former Fulton Bar & Grill. "I won't know what I'm working with until the guests return. And for them, it's a chance to get out there and see that food really grows in the forest."

Bebenroth expects to find pokeberry shoots, wild ginger, and ginseng, and an assortment of wild mushrooms. Locally raised bison and free-range chicken will be on the menu too (diners won't be responsible for, um, harvesting the livestock).

Each course will be matched with wines from Sarah's Vineyard, a winery located in the Cuyahoga Valley National Park and part of a program to return small family farms to the valley. A guitarist will set the mood with a repertoire of acoustic jazz. The $150-per-person event is limited to 18 participants and begins at 4 p.m. For info or reservations, contact Bebenroth at
440-623-9990 .