Fabulous boletes, aka porcini, have sprouted on Vancouver Island and feature prominently in an upcoming dinner at Deerholme Farm.

Feeling peckish? Let me whet your appetite even more with the following.

Duck-liver and pine-mushroom pate with cloud berry jelly on raisin bread croutons followed by a salad of pan-seared duck breast, frisée, bacon, candied pine mushrooms and a blue cheese and citrus vinaigrette. Still hungry? Consider the ultimate lasagna: porcini bechamel, shredded duck and buffalo mozzarella (from nearby Fairburn Farm), all of it laced with sage and roasted garlic.

Oh my, I’m almost drooling as I read the mouthwatering menu featured at Deerholme Farm’s teaching kitchen in Cowichan on Vancouver Island Saturday, Nov. 20, the final wild mushroom dinner of the season. There’s duck in every course, including a dessert of duck-egg crème caramel with port-poached pear and dried pear crisps. The man behind the menu is our favourite Island foodie, chef Bill Jones, who also happens to be a master wild-mushroom forager (he taught me much about finding them in the Lower Mainland when he still lived here).

Jones seems to have a built-in radar for finding boletes (porcini), chanterelles and pine mushrooms, not to mention lobster, cauliflower and other fab fungi. Jones dries, pickles and freezes the mushroom bounty, much of it practically outside the front door of his farm, where he also grows veggies year-round. Jones is part of a network of great food and wine producers and promoters that have made the Cowichan Valley a foodie’s dream destination.

If you’re on the Island in late November, sign up now for this dinner, which you’ll watch being prepared and eat in the cozy kitchen/dining area of Deerholme. Cost is $90. You will not go away hungry! More info at deerholme.com.