Our offering for tonight’s potluck was a timballo (the italian word for drum), inspired by Mike Patrick’s Storico Fresco version. Ours was made with layers of fennel and peppers, chanterelle and shiitake mushrooms, red lentil pasta with homemade tomato sauce, homemade thai basil/fennel pesto, cashew cheese, daiya mozzarella, all wrapped in zucchini and eggplant slices. Thus, this dish was effortlessly vegan, and gluten-free to boot!

We were also treated to buckwheat pancakes with freshly-foraged sautéed chanterelles and a delicious red peppery mushroom, along with a panoply of other summer’s bounty made into delectable dishes, which I didn’t get photos of yet!