The standard lore surrounding mushroom cookery is full of poor advice. Even widely held notions about which wild mushrooms are good or bad to eat need updating. Chef Chad Hyatt will challenge some of the myths that have become accepted teachings about how to handle and cook mushrooms, with samples to taste. He will explore the many mushrooms which are prized by other cultures around the world, yet shunned by most American hunters. The audience should leave with some useful tools to breathe new life into their mushroom cooking. Recipe examples from the book will be explored. This presentation is meant to be very interactive, with questions and interruptions encouraged throughout.
Chad is a classically trained chef who has cooked for the last decade in a mix of restaurants and private clubs around the San Francisco bay area. He spends his free time hunting for and learning about mushrooms, and seeking out new techniques and traditional ethnic recipes from around the world to apply to our local mushrooms. He recently released a new wild mushroom cookbook, “The Mushroom Hunter’s Kitchen.”
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