As soon as morels start sprouting from the Ellsworth earth, a team of trusted pickers brings the bounty by the basketful to The Rowe Inn’s kitchen door. Executive chef Scott Lyons lays on his from-scratch Provençal technique, culminating in The Rowe Inn’s much-anticipated Morel Festival, this year Thursday, May 14 through Sunday, May 17, a six-course dinner featuring the morel mushroom for $60 per person. A sneak peek at the menu: seared scallop on brioche with morel duxelle, mini morel pizzas with spring herbs and Dutch Beemster vlaskaas cheese, wild striped bass with morel risotto, strawberry-rhubarb sorbet, roasted beef tenderloin with morel chasseur and a lemon napoleon.

Have your own hoard of morels?

Try Chef Lyons’s recipe for a grilled mini morel pizza appetizer.

Our favorite Morel Risotto

Photo(s) by Todd Zawistowski