It's a Big'n

Thanks Brooke

Sterling

I had dinner with my friend Joey and his wife Brynn, and I finally got to meet their little boy Sterling. Sterling is so easy to deal with, he is the type of baby that makes one think, "Hey I could do this."

Joey's family owns Utros in San Pedro, it's a Pedro staple with the best burgers in town. Keep it Cavotu Joey.

We're on a Mexican Radio

Shiiatke Happens was highlighted on 89.9 KRCW's "Good Food" here in Los Angeles Saturday Morn'.

We are the second story, at about the 4:01 minute mark. If I was any better at this I'd be able to edit down to just our segment, but I'm not.

Take a listen... Shiitake On Yer Radio

You Never Forget Your First

Shiitake Happens had a big day on Wednesday. We had our first market at the Santa Monica Farmers Market, and it was bitchen. My good friend Katie was on hand to help me out, I couldn't have done it without her!




Steve Roberts from Cafe Boogaloo (boogaloo.com) stopped by to check us out, and we are always stoked to see Steve.





We met a new friend Sandy, who owns Pace a great Italian joint on Laurel Canyon Blvd.



We sold out of mushrooms in under a hour and a half, thanks to the the likes of these two young ladies. Who, coincidentally were my first two customers. Thanks to everyone who made our first market so successful.

Recipe #1

This is the first of a series of weekly recipes from my friend Chris Hook, a famous chef from a prestigious restaurant in Beverly Hills, blah, blah, blah....

Chris has had my back from day one, he is one of those salt of the earth type of blokes. Hook assured me the first installment would be simple but tasty, basically something I can understand.

Here it is...

1 Pound of White Oyster Mushrooms Cut into Wedges
2 Table Spoons of Unsalted Butter
Pinch of Sea Salt
Pinch of Black Pepper
Clove of Garlic Crushed

Take a saute pan over medium heat add butter and crushed garlic until butter is golden brown.

Add mushrooms, salt and pepper to taste, and cook for 2-3 minutes.

Serve over rice, fish, pasta or whatever you wanna. Enjoy!

Mycality Farms

I'd like to introduce you to Mike Egan. Mike is one hot surfer, a master mycologist, and owner of Mycality Farms, a wonderful operation in Humboldt, CA.

Last January I talked Mike into letting me tag along for a month to teach me a few things about the mushroom game. What I got was a lifetime of knowledge, a ton of great waves, a mentor and a friend. So hears to you Mushroom Mike, I don't know how to repay you, but the next wave is all yours.

Mike is the pirate looking dude with an oyster mushroom for an eye patch.

Pink is the New Black

Shiitake Happens has completed its' pilot run of Pleurotus Djamor, or the Pink Oyster Mushroom.

The younger the mushrooms, the more vibrant the color. As the mushrooms mature their color fades, and once cooked the mushrooms lose their color completely.

But man are they delicious!

Once we work out the kinks this will be another quality mushroom in the Shiitake Happens quiver.

Road Trippn'

Shiitake Happens packed up the surfboards and dogs and went on a little field trip to the Humboldt Oyster Festival.



We had a wonderful time and filled our bellies with fresh kumamoto oysters from the bay and cold brew from the local breweries.












Adam demonstrating that when eating oysters, beer for breakfast at the Alibi is not only recommended but encouraged. Brewery, brewery, brewery!

I Get By With a Little Help...

Our friends over at the clothing company RVCA have given a little love to Shiitake Happens by putting us up on their website under the "advocates" page. Take a lookskies.

You have to scroll down a bit, http://www.rvca.com/advocates/?cat=1&paged=2

Thanks Skye, much love darling.

8 down 24, 920 to go...

Shiitake Happens had it's first sale today! The talented Chef Melba has graciously been our first customer. "I know quality mushrooms when I see them," she said kindly.

Go down to Chef Melba's Bistro on the corner 15th st and Hermosa Ave to support two local businesses and feast on some excellent California Cuisine.