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Alan Bergo – The Forager Chef
Minneapolis-based forager Alan Bergo is the author of The Forager Chef’s Book of Flora, a culinary companion to a forager’s field guide that highlights the beauty and flavors around us. You’ll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he’s encountered while foraging, and the connection that he’s gained to the land through viewing it as an edible amusement park.
What you’ll learn with chef Alan Bergo
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin – What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
Bird Cherry Cake by Alan Bergo
Galium Triflorum – Fragrant Bedstraw
Sunflower Artichokes
Spruce Tip Panna Cotta
Click to tweet
No one is going to die when you have a forger that knows what they’re doing.
Click To Tweet
Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It’s really just made me a deeper appreciation for what seasonal food is.
Click To Tweet
If you interact with your environment, you can have fresh wild greens until basically the snow falls.
Click To Tweet
A funny thing about morels is that they’re absolutely 100% toxic raw, if you put them on a burger raw, you’re going to go straight to the hospital.
Click To Tweet
One of the best things about foraging is to look at a landscape as not just a landscape, but as an edible amusement park.
Click To Tweet
Social media
Chef Alan Bergo
Instagram
Facebook
Twitter
Links mentioned in this episode
The Forager Chef website
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By Emmanuel Laroche - Show Host
5
3232 ratings
Minneapolis-based forager Alan Bergo is the author of The Forager Chef’s Book of Flora, a culinary companion to a forager’s field guide that highlights the beauty and flavors around us. You’ll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he’s encountered while foraging, and the connection that he’s gained to the land through viewing it as an edible amusement park.
What you’ll learn with chef Alan Bergo
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
3 Chefs in Austin – What is more important: techniques or creativity?
Misti Norris in Dallas
Carlo Lamagna in Portland
Bird Cherry Cake by Alan Bergo
Galium Triflorum – Fragrant Bedstraw
Sunflower Artichokes
Spruce Tip Panna Cotta
Click to tweet
No one is going to die when you have a forger that knows what they’re doing.
Click To Tweet
Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It’s really just made me a deeper appreciation for what seasonal food is.
Click To Tweet
If you interact with your environment, you can have fresh wild greens until basically the snow falls.
Click To Tweet
A funny thing about morels is that they’re absolutely 100% toxic raw, if you put them on a burger raw, you’re going to go straight to the hospital.
Click To Tweet
One of the best things about foraging is to look at a landscape as not just a landscape, but as an edible amusement park.
Click To Tweet
Social media
Chef Alan Bergo
Instagram
Facebook
Twitter
Links mentioned in this episode
The Forager Chef website
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