One Magical Mushroom Dinner at Gettysburg College

For the third year in a row, Gettysburg College students enrolled in the study of Mycology (the study of molds, mushrooms and fungi), have experienced a night of mushroom mania. A very creative menu makes use of as many types of mushrooms as "reasonably possible," says Gary Brautigam, director of dining services. "We used about eight different types of mushrooms this year."

Cheeses that get their flavor from molds were also part of the meal: Brie, Camembert, Stilton and Roquefort.

The mycology class instructor, Professor Ralph Cavaliere, promotes the dinner as a sort of reward for a long semester of mushroom study.

"The students who make it through this course see this as a great benefit and the perfect end to the semester," Brautigam says. "For dining services, we see this evening as another way to form relationships between the students, faculty and our staff, which I think should always be a goal of a college foodservice operation."

This year was no different,  complete with cool mushroom decor (including centerpieces of live, growing mushrooms, courtesy of Phillips Mushroom Farms, located in Kennett Square, PA, "The Mushroom Capital of the World.")

There were fun giveaways during dinner, and also a presentation on mushrooms and flavor.