We went to the farmer’s market this morning to uncover the latest and freshest ingredient available at the square.  Anthony Cafiero, Chef de Cuisine at Tabla Mediterranean, was lured by Springwater Farms’ micro-chanterelles, which are just now in season.

Okay Portland.  Ready, set, and go get them before they’re out…

Nostrana’s Chef Cathy Whims shares some of her recipes in the December issue of Bon Appetit. All recipes feature chanterelles, an ingredient that is at its seasonal peak.