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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
James Beard Award ‘22
Host: Field Forest Feast 👇
streaming on @tastemade

Alan Bergo
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
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