Pop-Up Dinner & A Movie: FANTASTIC FUNGI!

Join us for a unique culinary experience featuring plant-based, mushroom-forward  cuisine inspired by the film: FANTASTIC FUNGI (2019), the award-winning documentary screening in our Backlot Cinema after the meal.  

This film screening is the first in an ongoing series that focuses on documentaries that address food systems paired with culinary experiences curated by Grateful Greens.

Tickets to this multi-sensorial experience are $80. and will become available at 12PM on Sunday, August, 7th.

The price includes an exceptional 5-course dinner, outdoor film screening and curated beverages to enjoy with your meal including beer from Hermit Thush, and kombucha by YESFOLK!. 

Spaces are extremely limited and will likely sell out, so be sure to reserve your space in advance! If you can't make it to the dinner, but would love to experience the film on the big screen, you can get cinema tickets HERE.

About the Film:

FANTASTIC FUNGI (2019, 80 mins). Delve into a time-lapse journey about the magical, mysterious and medicinal world of fungi and their power to heal, sustain and contribute to the regeneration of life on Earth that began 3.5 billion years ago. Directed by Louie Schwartzberg, this uplifting documentary is a consciousness-shifting film that takes us on an immersive journey through time and scale into the magical earth beneath our feet, an underground network that can potentially heal and save our planet. Through the eyes of renowned scientists and mycologists like Paul Stamets, best-selling authors Michael Pollan, Eugenia Bone, Andrew Weil and others, we become aware of the beauty, intelligence and solutions the fungi kingdom offers us in response to some of our most pressing medical, therapeutic, and environmental challenges.

About Our Partners:

Grateful Greens

Based here in Brattleboro Vermont, Grateful Greens uses creative, low impact, indoor farming technology that utilizes solar, rainwater, eco-friendly systems, and Love. They grow sunflower microgreens in a nutrient-rich organic soil mix with organic seeds to create healthy, tasty, and extraordinarily nutritious and sustainable vegetables. Grateful Greens strives to strengthen local food systems and relieve our dependence on resource intensive farming or shipping produce from distant lands. To do this, they use a high-efficiency, soil-based technology that replicates the ideal growing conditions for these crops. This indoor, and all natural, growing technique provides healthy food as well as a healthier local food system. Improving the way we produce food can enable any community to provide healthy, tasty food for itself in any climate or situation, all year long. Their work is as much about nourishment as it is movement!

Collar City Mushrooms is an indoor urban vertical mushroom farm, mycological education center, and community gathering space. We opened our doors in February of 2021 and have been providing delicious gourmet mushrooms to local restaurants, independent markets, and individual customers that stop in our retail shop.  Mushrooms are a versatile ingredient that comes in a variety of tastes, textures, and appearances and can be prepared in innumerable ways.  Roast, fry, smoke, stew, sautee, simmer, or grill, mushrooms can do it all and we love to show you how!

Avery Stempel co-founded Collar City Mushrooms because of his passion for all things fungi!  The mycelial network connecting the various nodes in our environment and underlying the very substrate of life has pushed him to fruit furiously within the walls of the farm.  Always with a new mushroom fact on his lips, he loves to spread the gospel to anyone who will listen.

Amy Hood, originally hailing from the plains running along the Thatcher Park escarpment, delved deeply into the world around her from a young age. Truly a FunGal, she leaves no leaf unturned and no tree uncircled in her quest to discover every mushroom in the forest.  After studying both culinary and visual arts, she loves to turn fungi into food in new and interesting ways.

Corinne Carey is a lawyer and community organizer working to change laws and policies, particularly around health justice and access to plant medicines like psilocybin. But when her workday ends, she's an artist in the kitchen, using locally-sourced ingredients to create new dishes inspired by the flavors of her travels in Latin America, India, and North Africa. Originally from Brooklyn, she now lives in Troy, New York.

David Chaiken is an executive chef with Mazzone Hospitality in New York's capital region. Born from a Louisiana mom who danced with a Jewish Airman from New York City, David feasted on all the flavors of a diverse city at an early age. At 14 he was washing dishes and assisting a James Beard Alumni in a small Brooklyn kitchen. Formal training at the Culinary Institute of America led to a 40-year career in restaurants, resorts and major corporate headquarters.  After also owning and operating his own restaurants in NYC, David now lives in Troy, New York