We had a lovely time at the Three Leaf Farm dinner in Lafayette. The farm is a gem tugged away at the South edge of Lafayette, next to 287; but you would never guess as you are charmed by all the farm animals (horses, goats and chicken) and the rows of prospering vegetables. The theme of the dinner was mushrooms to stay with the season. Every course introduced new flavors and showcased the versatility of mushrooms including the dessert with a mushroom meringue and surrounded by mushroom dust. The brisket and the Wellington portabella mushroom was a perfect pairing with the BookCliff Vineyards Cabernet Franc Reserve 2012.