Alan Bergo
“Mushroom Preservation: recipes and techniques for expanding your fungal horizons”
A 15 veteran of the restaurant industry, and one of the most respected culinary voices in the foraging world, chef Alan Bergo spent 15 years as a professional chef, most notably as executive chef of Midwestern farm to table cornerstone Lucia’s Restaurant, and crafting the daily-changing tasting menu of Chef Lenny Russo’s 6-time James Beard Award nominated Heartland Restaurant in St. Paul as sous chef.
Never without a project, Chef Bergo has worked on everything from “The Wild Harvest”: a digital series created with James Beard Award winning filmmaker Jesse Roesler (viewable on Vimeo) consulte with USAID to teach mushroom preservation remotely in Africa, and launched a line of liquors showcasing ingredients he harvests through Alexandria Minnesota’s Ida Graves Distillery in 2020.
The cornerstone of Chef Bergo’s work is his website www.foragerchef.com, a sprawling collection of wild food recipes, tutorials and videos aimed at normalizing wild foods for a modern audience that reaches millions of readers around the world annually. He’s currently writing a three-part book series entitled “Flora, Fungi, and Fauna” (plants, mushrooms, and meat) the first of which is scheduled for publication through Chelsea Green in June 2021.
Lecture Description
“Mushroom Preservation: recipes and techniques for expanding your fungal horizons”
Join chef Bergo as he demonstrates some of his favorite, fiendishly creative ways to preserve your mushroom harvest and enjoy it throughout the year. We’ll cover everything from classic mushroom pickles and preserves to novel uses illustrating the potential of dried mushrooms.
