Chefs Julie Schreiber & Jennifer Levine have been foraging for wild mushrooms and cooking together for almost 20 years. Their friendship has grown, and their bond strengthened through a shared love of the forest and fine food.
Our goal is to bring the delicacies of the forest & farms of Northern California to those who love mushrooms and those who are curious about them. We forage for the mushrooms we serve or source them locally. Our other ingredients are also sourced locally (some from our own gardens) and organic whenever possible.
Julie is a trained Chef and Wine Maker. After attending culinary school and working in restaurant kitchens, Julie returned to school to learn the fine art of wine making. Her love of food led her to learn about the wild mushrooms growing here in Northern California. She has served on the Board of Directors for the Sonoma County Mycological Association as Culinary Committee Chair and Head Chef at SOMA's annual Mushroom Camp, as well as Head Chef for Holiday Dinners and Epicurean Events. She is currently the Culinary Arts Committee Chair for the North American Mycological Association. Several of her recipes have been featured in mushroom cookbooks. In addition, she is a partner in Mycoventures, where she teaches people about foraging and cooking wild mushrooms.
Jennifer is a Small Business Owner and Professional Photographer with a lifelong fondness for fine food. She grew up working in her Mother's bakery and became an accomplished Pastry Chef. Jennifer discovered her passion for the savory while pursuing knowledge about edible wild mushrooms and becoming involved with the Sonoma County Mycological Association. She has served on the Board of Directors for SOMA as Culinary Committee Chair, both Pastry Chef and Head Chef at SOMA's annual Mushroom Camp, as well as Head Chef for SOMA's Holiday Dinners, Volunteer Appreciation Day Picnics and Epicurean Events. Jennifer has also been a caterer for small private parties for many years.
Our most recent mushroom event was the Santa Cruz Mountain Mushroom Festival where we contributed for the second year in a row. This year we collaborated with our friend, Chef Chad Hyatt, to present several courses at the VIP Dinner, working alongside Far West Fungi’s Chef Warren Siu.