Farm-to-Table Liabilities


Full Service Restaurant
October 2014

Alan Muskat, who provides wild gourmet specialty foods to dozens of chefs in his native Asheville, North Carolina, and beyond, says that foraging is an art learned best from others, not by reading a book.

“I did it the dumb way,” he says. “I learned on my own.” Now he teaches how to wild-harvest, including foraging for many products that are fragile and perishable. There are no federal standards for selling wild mushrooms, and few states have rules either.

Muskat sends chefs weekly information about the items that are available, including his Catch of the Week. He notes ramps are particularly popular, followed by morels and other wild mushrooms.

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