Food Field Trips » Mushroom Foraging
Take a walk through Kennebunk, Maine with Chef David Ross as we unearth four varities of wild mushrooms including Hedgehog, Chanterelle, Black Trumpet and Lobster mushrooms. Learn what to look for and how to harvest the funghi sustainably to ensure that they grow back the following year.
David Ross worked in a diner throughout high school cooking bacon and eggs. When his parents suggested he look at attending culinary school, David recalls,"I thought they were crazy." He decided on a traditional college education, but his curiosity for food never waned. He remembers the pivotal moment when he tasted a marinated duck dish — created by a chef friend — that was simply of a different caliber. This served as the catylist that inspired him to attend culinary school at the Culinary Institute of America. From there, he gained experience working in restaurants on the West Coast as well as Boston and New York. David met his wife (a native of Maine) and opened 50 Local in Kennebunk. He forages for wild, edible mushrooms and takes advantage of the amazing natural food products and resources that Maine offers, which are reflected on his menu.
Posted Thursday, October 13, 2011, at 9:35 pm by the3foragers:Great video David. Happy to see you shared it on Northeast Mushrooms forum. Wish we could find some of those hedgehogs! We dis come across plenty of trumpets this year, maybe 8 pounds fresh, and lots of hen-of-the-woods, maybe 35 pounds total. Dehydrated lots to use over the winter months. Karen
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