King oysters, woodears, shiitakes, enoki and beech. If you're a fan of gourmet mushrooms, you'd be familiar with those names.
Last Monday marked the first ever gathering of the Washingtonian Gourmet Association (WGA) at Seven Seas Restaurant. Approximately 20 people gathered to hear Seven Seas' owner Edward Shen discuss the nutritional value of locally farmed mushrooms. He also demonstrated how to use them in every day cooking. Guests were then treated to a seven-course sampling of mushroom dishes cooked in a variety of styles.
The WGA was started by Shen with the mission of educating food aficionados on the finer details of Chinese food and how to eat healthy. "I also wanted to create a fun way for people who share the same interests to meet and share ideas," said Shen, who started being an active advocate for Chinese food since the 1970s. He has also been featured as guest speaker at the Smithsonian and the University of Maryland for his knowledge on seafood.
Topics that will be covered at future WGA meetings include: the uses of tofu, healthy eating-the benefits of a five-color diet, the art of Taiwanese cuisine and a wheat bun-making demo. For more information, post a comment or question here and a response will be given.
Read a World Journal article on this event in Mandarin.