I’m a chef from Minnesota. I’ve been cooking since I was fifteen, working my way through kitchens in the Twin Cities. Currently I’m the Executive chef of Lucia’s restaurant in Minneapolis.
This website was created a number of years ago as an experiment when a friend of mine said: “Alan, this food is so cool, you need to share it with people”, so I started to do just that. Now, Forager Chef gets thousands of visitors per day, and I have friends from Alaska to China I get to connect with about interesting food, pretty cool for an experiment that started in my friend’s basement!
Back when we started I didn’t use the word foraging in conversation much, and I still don’t-I just knew I liked to hunt mushrooms. I had no idea some of the best restaurants in the world focused on using wild-harvested food. I was just inspired to cook with ingredients around me, and put them on the menu wherever I worked.
Most of all I love to hunt wild mushrooms. A main focal point of this website is to highlight the differences between individual species and show what makes each one so special. Some mushrooms are so large they may be cooked whole like meat like lobster mushrooms or hen of the woods, others like fairy rings and yellowfoot chanterelles can be so tiny you need many of them to create a dish for just a couple people.
Mushroom flavors are intricate too, there are bolete species that taste like smoke and coffee, lactarius that can taste like fish, chanterelles that smell like fruit; the list goes on. All of these things mean different possibilities in the kitchen.
Wild food isn’t the only stuff you will see here, but it influences my cooking and style. In a nutshell, the website is a little bit culinary journal, a little bit adventure, and little bit personal.
Here’s some things you can expect to see:
- Seasonal cooking
- Vegetarian dishes
- Restaurant dishes
- Simple, home-style meals
- Cooking with organs and offal
- Culinary profiles of obscure and wild ingredients
- Info on heirloom vegetables and things for the garden
- Methods of preservation, like pickling and fermenting
- The occasional culinary experiment
Thanks for stopping by.
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