Welcome to the first redition of the 2025 Dunk's Mushrooms Guest Chef Dinner Series!

About the Chef:

The kitchen at Vino e Vivo is run by Chef Paul Callahan. Chef Paul is a New Hampshire native and was first introduced to the world of fresh foods and slow cooking when he was a young boy. He spent a great deal of his childhood with his Armenian uncle who had a large garden and a cellar filled with his own canned goods.

​Chef Paul started working in a kitchen at age 13, and began learning simple tasks and quickly discovered he had a knack for a variety of skills in the kitchen. He is envied among his peers for his charcuterie skills.

​Chef Paul has refined his abilities while working in New England's fine dining scene such as Barbara Lynch's The Butcher Shop, Frank McClelland's L'Espalier, The Herb Lyceum (a 30 seat, communal style dining experience which sources foods from it's own gardens), and No. 8 Kitchen & Spirits which won North Shore Magazine’s ‘best new restaurant’ award. More recently he worked at Ceia and Brine which won several awards during his time there.

As a result of his various Chef positions, Paul has come to believe in the importance of compassionate consumption of food and uses a "farm to table" philosophy. Chef Paul takes great pride in making a connection with guests who taste his cuisine. Paul joined Vino e Vivo in July 2021 and brought a host of new kitchen design and menu ideas. Paul's creative menu and food combinations serve as a wonderful match for Tony's wine selections.

About the event:

Limited seats are available to dine with the fungi and enjoy a meal in a functioning mushroom farm. There are 16 general admission seats, and 3 pairs of VIP seats available.
*VIP's get an extra course.*

We enjoy making our dinner events as interactive as possible. If you have questions about mushroom farming, foraging, or mushrooms in general, Dunk will be there to chat with the room, and the Chef will be available as each course is served, to talk about the masterpiece.

One of our mushroom coffee's will be served, prior to and throughout the dinner.

IF YOU HAVE ANY DIETARY RESTRICTIONS, REACH OUT TO US WHEN PURCHASING TICKETS.
WE MAY BE UNABLE TO ACCOMMODATE ANY LAST MINUTE REQUESTS.

This is a BYOB event.
Doors open at 6:00.
The Dunk's Mushroom store will be opened up after the dinner upon request.