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Forager Chef

Foraging and Cooking Mushrooms, Wild and Obscure Food

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Charcuterie

Turkey Terrine with Venison Bacon, Lobster Mushrooms and Wild Caraway

Turkey terrine with lobster mushrooms and venison bacon

One of the best, and oldest uses charcuterie can provide is how it helps use up odds and ends in the kitchen, especially meat scraps. Sometimes I have a little of something left from one project, or two, and I’ll vacuum seal some of the meat away in a larger container made from scraps, just…

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Venison Breakfast Sausage with Wild Blueberries

Venison breakfast sausage with wild blueberries

Looking in the freezer I had sausage on my mind. Seeing a couple bags of wild blueberries I remembered a moment of fear I had one day picking berries in a remote spot, and seeing a picture one of my friends posted about bears being seen harvesting berries in the area I was in. I…

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Wild Fennel Seed Salami

Wild fennel salami

Salami, cured meat with a couple crackers, a slice of cheese and a cold drink, there’s just about nothing I’d rather snack on while making dinner. With the dizzying variety of high quality salami brands available, it’s easy to go to the store, buy some and call it a day, and most of the time…

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Pickled Lamb Tongues

Pickled Lamb Tongue

My first time cooking with tongue was at Heartland, along with most of the other organs I learned how to cook. Usually I remember us cooking them and serving them as a small plate, tossed in a salad, or maybe warm mixed with a little pasta. I learned about pickled tongues when Lenny had us…

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Bergamot Italian Sausage

bergamot italian sausage

I try to remember to dry as much stuff as I can to use during the Winter, which if you live in the Midwest you know can mean a lot of time in doors fighting cabin fever and looking for things to do. Inevitably I usually have plenty of bergamot (Monarda fistulosa) every year since…

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Corned Venison Heart

Corned Venison Heart

At Thanksgiving this year, I was wandering around my girlfriend’s family farm in Wisconsin. I went outside to check on someone when I spotted something sitting on the grill outside (it’s cold enough at thanksgiving to refrigerate things outdoors, as most people who’ve brined a turkey in the Midwest know). Sitting on the grill was…

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Winter Greens With Lentils, Chicken Heart Confit and Hedgehog Mushrooms

wilted greens with chicken heart confit, lentils, and pickled hedgehog mushroooms

As the head of purchasing for the restaurant I have plenty of local purveyors I buy food from but there’s one that stands out from the others. He isn’t technically local, but he might as well be. His name is George Weppler, and in the Twin Cities there’s plenty of restaurants that would like to…

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Peacock Thigh Confit, With Chanterelles and Leeks

Peacock thigh confit with chanterelles and leeks

As I was dreaming up how to make a 4 year old peacock taste good, I knew right away some of it would be made into confit. There’s a transformation that happens with meat with bones in it or ribbons of fat after it’s been seasoned and poached slowly in lard at a low temperature…

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Peacock Neck Sausage

American culture has a predilection for looking at exotic food from safe distances. We want to watch shows about eating bugs and snakes, but the majority of us would balk if someone tried to feed them to us. We’re fascinated by foods we deem strange, but that fascination is strictly for the value of the…

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Spruce Ham

Ham cured with pine needles

A while ago I was having fun working with my old boss Andy, now executive chef of Oxcart Ale House in St. Paul while he did recipe development in my kitchen before opening the restaurant. He started out with the most difficult stuff: dialing in the from-scratch charcuterie program, which is similar to what I…

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Goose Confit with Blackcap Raspberries

Goose confit with wild blackcap raspberry sauce and polenta

In my search for interesting and funky fruit, sometimes I forget about the things I’ve known about all along. Even if you don’t pick wild berries, you probably know the black cap. They’re easy to find, and most people don’t need a field guide to know what a raspberry looks like. That being said, there’s…

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Duck Liver-Crab Apple Mousse, With Elderberry Jelly

Crab Apple-Duck Liver Mousse with Elderberry Jelly

If you’re a hunter of wild things, there’s a natural habit you get into: you keep going back to the places you know where things grow you like, since you can count on it. If you’re like me, your time is precious, and you want to make the most of it. This year, I didn’t…

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Bacon Fat-Turkey Gizzard Confit

bacon fat gizzard confit

Smoked pork fat. Is there anything it can’t make delicious? I don’t think so. Bacon has been on my mind lately, since at the new restaurant we’ll be going through a lot of the stuff. I don’t know how much yet, but it will be a lot. 3-4 whole pork bellies, or more a week…

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Some nice wild enoki clones from @unkle_fungus Can Some nice wild enoki clones from @unkle_fungus Cant wait until these start popping up when the snow melts. The difference between the coloration of wild ones (pic 1) and cultivated that are white from the lack of sun (pic 2) is always interesting to compare. (The cultivated ones are a different species of Flammulina too). 

We’re really lucky to have such a vibrant community of small, local mushroom growers and related makers. Feel free to tag your favorite you like or one I should know about in the comments. 

#enokimushroom #mushroomgrowers #flammulinavelutipes #blanche #allthemushroomtags #wintermushrooms
Celebrated my birthday last night with a few stiff Celebrated my birthday last night with a few stiff spruce’n’sodas. The spruce tip liquor I collaborated on with @ida_graves_distillery drinks like a mildly piney gin. Dangerously easy to drink. #sprucetips #craftliquor #drinkatree #itsmybirthdaybitches #im25again
Social media can be a wall-to-wall, endless string Social media can be a wall-to-wall, endless string of triumphs. We all know reality isn’t like that, so with the snow melting here, I thought I’d share a funny maple season fail with you (at the time it was not funny).

I was making maple soda out of sap, sweetfern and syrup that I like. I’d kept the glass bottle of soda in the fridge for a couple weeks, waiting for a good time to get to it. I’d started the mother batch with a pinch of commercial champagne yeast, which is vigorous stuff. 

One night I got up and poured myself a glass of water, and sleepily forgot to close the fridge all the way, which increased the temp. A few hours later I woke up to what sounded like a grenade going off. 

The bottle exploded and the inside of the fridge, all its contents, and the floor were covered with sticky maple juice, and I spent the next two hours mopping and picking out shards of glass that had embedded themselves like shrapnel in the walls of the fridge. 

Now, I use plastic restaurant cambros to make carbonated drinks. 💫

#fermentationfails #fail #soda #fermentation #explosions #dontrythisathome
My chief editorial assistant about to do backflips My chief editorial assistant about to do backflips for smoked goat kidneys. 

If you would have asked me a few years ago if I would see myself writing recipes (and filming videos) on making dog treats I would have laughed. 

But, working with @shepherdsongfarm, trying to figure out creative, economical methods for butchery and whole carcass utilization for lamb and goat has pushed my creativity into new places. Grateful for that. 💫

If you get down on kidneys, I have a good version for humans on my site too. A good piece of charcuterie to know. 

Hand model @pgerasimo 

#grassfed #goat #eatmoregoat #kidneys #offal #dogtreats #rescuepitbull #editorialassistant
7pm ET tonight on @the_outdoor_channel I take @dan 7pm ET tonight on @the_outdoor_channel I take @danielvitalis hunting for mushrooms and pigeons in WI, then I cook dinner on the farm for @wild.fed, his outdoors series that shows that wild food is much more than just meat. 

If you don’t have the outdoor channel, you could use the free trial of @frndlytv that will let you watch it live. 

Finished dishes I did were pigeon brochettes with rams bacon, sunflower roulades and wild cherry sauce and pigeon, sweet corn and wild mushroom stew. 

#mushroomhunting #wildfed #foragerchef #outdoorchannel #pigeon #foraging
After watching an old episode of Munchies (see You After watching an old episode of Munchies (see YouTube/Vice) I scribbled down a prep for yellow foot chanterelles a Swedish food truck was making. They took flatbread (tonnebrod, but I use lefse, because 🇳🇴💪) piled high with hot yellowfeet and fresh kraut, mayo, Västerbotten cheese (fontina or Hushållsost are ok subs). 

It’s one of the best ways I’ve had yellowfeet, like a funky, cheese, Nordic burrito. Just killer. 

I even forgot my lefse and served some to family in a couple BS flour tortillas Grandma had (heresy, IK) —still didn’t suck. 

Props to @ingebretsens in Mpls for making their own lefse since my Norwegian Grandma wasn’t  around. I channeled her though. 

#midwestwinter #lefse #lefseforlife #youbetcha #oleandlenawouldbeproud #yellowfootchanterelles #wildmushrooms
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