Mushroom foraging – A late summer and Fall culinarians delight! You can forage on your own, as I do. I am a fanatic, scouring the woods almost daily in the season. I have studied the mushrooms my entire life. In our region, cep/porcini are prevalent. A meaty and large mushroom from the Boletus family. I recommend you read up on the types and even then it can be tricky to define a good from a bad. Seek out an expert to help you identify the mushroom type! Or make an adventure of it and take a guided tour – you can google several globally – but one I have hear is good is during the Mendocino Mushroom Wine and Beer Festival the first weekend in November each year – sign up for the tour!

Dandelion foraging – A Springtime must! You don’t have to venture far for this wonderful weed that makes a tasty and antioxidant full salad!

The recipe is in my first cookbook: Chef Frederic’s Best