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Thursday, September 17, 2026

Chef's Table: The Foraged Feast

A chef's dinner featuring FNG Mushrooms — four courses built around specialty mushrooms by Chef Hugh Stewart, with curated wine pairings.

When
6:30 PM – 9:30 PM
Where
The Chestnut Hall · 103 S Chestnut St, 2nd Floor, McKinney
Tickets
$125 per person

An exclusive, ingredient-driven chef’s dinner highlighting the extraordinary culinary potential of locally grown mushrooms. Every course features specialty varieties cultivated straight from the beds of FNG Mushrooms, a family-operated local farm, expertly integrated into an elegant, gourmet menu.

The evening

Doors open at 6:30 p.m. at The Chestnut Hall, one story above the corner of Chestnut and Louisiana Streets. Guests will be seated for dinner beneath the chandeliers, where they will get an introduction to FNG mushrooms through visual mushroom boards and hear from Chef Hugh while curated wine pairings are poured alongside each course.

The Menu

Appetizers

  • Braised Mushroom & Beef Wellington with truffle aioli
  • Mushroom Bruschetta caramelized onion, olive tapenade, and fresh herbs
  • Lion’s Mane Cakes lemon-caper remoulade

Salad

  • Bay Scallop & Forest Mushroom Salad spinach, almonds, goat cheese, and warm sweet herb dressing

Entrée

  • Smoked Pork Loin & Mushroom Risotto sundried tomato broth, grilled asparagus, and parmesan

Dessert

  • Porcini Cream Brûlée sage and burnt butter ice cream, toasted hazelnuts

Meet Chef Hugh Stewart

Chef-Owner, Fork & Glass Catering & FNG Mushrooms

With over 20 years of experience leading four- and five-star kitchens, Chef Hugh Stewart brings fine dining directly to you. Formally trained in classical French cuisine, his background includes leadership roles at Dallas landmarks including Jeroboam, Chamberlain’s Fish Market, and Whiskey Cake.

Chef Hugh is now combining his passion for cultivation with his culinary mastery, using FNG Mushrooms to craft unforgettable flavor profiles for this one-of-a-kind showcase.

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