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Alan Bergo

CHEF | FORAGER | CULINARY ADVENTURER

Chef Alan Bergo is a 16 year veteran of the Midwestern culinary Industry. He was previously executive chef of The Salt Cellar and Lucia’s restaurant, as well as sous chef to Lenny Russo at St. Paul’s famed Heartland. Bergo is most widely known as an authority on wild Midwestern ingredients from his website foragerchef.com, a culinary journal and resource, as well as worldwide network of foragers.
Strengths:

  • Midwestern Cuisine, Meats and Fish
  • Heirloom Vegetables
  • Organ Meats
  • Wild Plant and Mushroom Specialist

More videos by Alan Bergo and Repast Studios found at repaststudios.com

MORE VIDEOS BY ALAN

Goat Neck Braised with Peppers and Berbere

Lamb Heart Reuben

Nigerian Goat Pepper Soup

How to Debone Goat Leg

How to Debone a Goat or Lamb Loin Saddle

Peeling Cooked Tongues

How to Cut Up Rabbit

Cutting Bone In Pheasant or Poultry

Spruce Needle Cured Ham

Cleaning Giant Puffball Mushrooms

Kale Sprouts or Kalettes

Trimming and Peeling Kabocha Squash

Winter Watercress

Argentinian Style Marinated Goat or Lamb Tongue

Hotchpotch With Lamb Shoulder

Grilled Lamb Leg Steak With Marinated Chickpea Salad

Red Wine Glazed Lamb Shanks

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