Make reservations now for Slow Food Springfield’s third and final annual morel mushroom dinner, hosted at Maldaner’s on Saturday, May 5, at 6 p.m. Attendees will be treated to a fourcourse meat or vegetarian meal highlighting the morel mushroom followed by a Q-and-A session with chef Michael Higgins. This event utilizes open seating and is open to 60 diners. Reservations and advance payments are required no later than Tuesday, May 1. The cost is $60 for Slow Food Springfield members and $65 for non members. Reservations can be made online at http:// slowfoodspringfield.org, and requests for more information may be directed to [email protected].
Make reservations now for Slow Food Springfield’s third and final annual morel mushroom dinner, hosted at Maldaner’s on Saturday, May 5, at 6 p.m. Attendees will be treated to a fourcourse meat or vegetarian meal highlighting the morel mushroom followed by a Q-and-A session with chef Michael Higgins. This event utilizes open seating and is open to 60 diners. Reservations and advance payments are required no later than Tuesday, May 1. The cost is $60 for Slow Food Springfield members and $65 for non members. Reservations can be made online at http:// slowfoodspringfield.org, and requests for more information may be directed to 