Dunks Mushroom Products & Foraging LLC

06/13/2026

One totally new sandwich & one OG from last year!

New Asian Mushroom:
Thanks to Dunks Mushroom Products & Foraging LLC for always supplying the best mushrooms! We're getting fresh scallions from Forsyth Family Farm so we cut them up and pour over a ginger soy brine to make the relish. Chili crisp is made using the solids from our hot sauce and pickled carrots with carrots from Brookford Farm. And lastly, new for me is a shiso aioli! Im growing shiso in the garden this year, it's a Japanese herb in the mint family but has a hint of basil, citrus & cinnamon to it.

OG sandwich- Dill Grilled Cheese!
One of my favorites from last year using an abundance of dill from the garden!

Open today 12-4!

05/28/2026

https://www.eventbrite.com/e/guest-chef-dinner-series-welcomes-chef-eric-buonagurio-tickets-1990234257239

Welcome Chef Eric Buonagurio

05/27/2026

Tickets are on sale now. This one will be fun!

Welcome Chef Eric Buonagurio

05/23/2026

https://www.eventbrite.com/e/dunks-mushrooms-guest-chef-dinner-series-welcomes-back-chef-paul-callahan-tickets-1989145013281?aff=oddtdtcreator

05/23/2026

05/22/2026

05/16/2026

Free samples of our Lion’s Mane coffee today until noon! Our mushroom coffee is actually coffee, with our specially prepared mushroom powders combined. We use locally roasted Costa Rican beans, and grind them for use in drip pots, French press and most other brew methods. If you love coffee you will love our Lion’s Mane coffee for sure! We’ve had a ton of feedback over the years, with a lot of people saying they actually prefer the taste over their regular favorite coffee brands. Cone in and try some for yourself. Also doing to go cups today.

05/15/2026

If you missed out, I will be posting the next one soon! Coming up next will be a chef that’s been a long time friend, and a past winner of “The Best Meatball in Boston”! Any guesses on who it is?

05/15/2026

Blueberry Energy & Focus bars are now also wearing new clothes!

05/09/2026

Dunk’s Mushrooms Guest Chef Dinner Series welcomes back Chef Paul Callahan!

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.