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FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Field Forest Feast (The Wild Harvest)

The Wild Harvest Show with Chef Alan Bergo. Episode 4 Mid Summer.
The Wild Harvest is the show James Beard Award-winning filmmaker Jesse Roesler and I put together. There's posts with background information on the show here, or you can skip to the full episodes in the link below on Vimeo.

All Episodes of the Wild Harvest Show 

The Wild Harvest | Episode 6: Autumn

The Wild Harvest Show | Episode 6: Autumn

Episode six is the last entry in The Wild Harvest for 2020.  From the start, back in April, Jesse and I had planned on featuring hen of the woods for this episode, along with whatever else I could come up with. Eventually hens turned into maitake when we got closer to the shoot date and…

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The Wild Harvest | Episode 5: Late Summer

The Wild Harvest Show by Alan Bergo and Jesse Roesler Episode 5

  Episode 5 of The Wild Harvest show is here, and, I think it’s arguably the best one yet, although I’m guilty of saying that about all of the ones we’ve shot so far. This episode is the longest we’ve done, as well as the most labor intensive. 3.5 days of Jesse and I shooting…

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The Wild Harvest | Episode 4: Mid Summer

The Wild Harvest Show with Chef Alan Bergo. Episode 4 Mid Summer.

A simple salad made from lambs quarters and garden weeds. No specific measurements are needed. Walleye wrapped in squash or other vine leaves with chanterelles, squash blossoms and butter. Serves 4. Pine Barrens Sottobosco, or fresh wild blueberries and serviceberries with sweetfern custard sauce and hazelnut amaretti is a dish inspired by the Wisconsin jack…

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The Wild Harvest | Episode 3: Early Summer

The wild harvest foraging show episode 3 early summer

Episode Three of The Wild Harvest show is here: another dose of nature from the woods, rivers and fields of Wisconsin straight to you. Foraging meets culinary tradition: Cucina Povera Differing from Episodes One and Two, Episode Three has an underlying theme: Italian poverty food, or la cucina povera. If you’ve been following along with…

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The Wild Harvest | Episode 2: Late Spring

Episode 2 of The Wild Harvest with Chef Alan Bergo

Episode 2 is here! And she’s a beauty. Jesse and I loved episode one, but for episode two, we wanted to up the ante on all fronts: more food, more fun ingredients and shots in-situ, more macro footage–everything. May is a such an exciting month, as we were planned the episode I knew a great…

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Morels Stuffed with Morel Sauce

Morel mushrooms stuffed with morel cream sauce

Morels stuffed with morel sauce is exactly what it sounds like: pretty much the ultimate stuffed morel, at least to me. One year during the spring hunting season, I ended up feeling gluttonous (and victorious) as I picked morel after morel, and after bringing them home and drying, I found I’d forgotten about the rest…

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The Wild Harvest. Episode 1: Early Spring

The Wild Harvest with Chef Alan Bergo Title Screen. Images by Jesse Roessler.

Like all of us, my world turned upside down a few months ago. Everything is different–being in the city feels like Twighlight Zone, and the news headlines don’t exactly inspire you to go out and enjoy what is usually the most exciting time of the year. Simple things like going to the grocery store, picking…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Host: Field Forest Feast 👇
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Alan Bergo
Oeufs de Gaulle is a classic morel recipe Jacques Oeufs de Gaulle is a classic morel recipe Jacques Pepin used to make for French president Charles de Gaulle. 

You bake eggs in a ramekin with shrimp topped with creamy morel sauce and eat with toast points. 

Makes for a really special brunch or breakfast. Recipe’s on my site, but it’s even better to watch Jacques make it on you tube. 

#jacquespepin #morels #shrimp #morilles #brunchtime
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

Good day today, although my Twin Cities spots seem a full two weeks behind from the late spring. 2 hours south they were almost all mature. 

76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
Italian wild food traditions are some of my favori Italian wild food traditions are some of my favorite. 

Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
Oh the things I get in the mail. This is my kind Oh the things I get in the mail. 

This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
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