Each year, late in October, as mushrooms begin to break throough the loam in fields and woodlands throughout Mendocino County, foragers are out in search of Chanterelles, Porcinis, Morels, hedgehogs, and even those exquisite Candy Caps, which are dried and added to soups and stews in order to provide a marvelous maple-syrupy flavor.
To honor this season of abundance, many inns and restaurants in the area play host to an annual Mushroom, Wine & Beer Festival during the first week in November. Other wild edibles celebrated at the event are huckleberries, locally-foraged seaweed, plus a variety of regionally-produced fermented beverages including Kombucha and Cider. 