Thursday, January 22nd 7:30 EST

On Zoom (Link Below)

Kicking off the MycoConsortium Lecture Series, Chad has cooked in kitchens ranging from Michelin-starred fine dining to BBQ, from country club to gastropub. He is passionate about approachable comfort food, local, seasonal ingredients, and, of course, wild mushrooms. Chad dove into mushroom hunting shortly after beginning his cooking career, and quickly gained a local reputation for eating the “weird mushrooms” that nobody else collected. As his mushroom hunting knowledge improved, his kitchen skills began to open up doors to cooking and teaching. His new cookbook “The Mushroom Hunter’s Kitchen”, which includes non-weird species (thanks, Chad!) along with weird ones, allows us to share the experience in our own kitchens. What makes a mushroom “good” to eat—and who gets to decide? In this talk, Chad explores the often-overlooked nuances behind mushroom edibility and culinary use. From challenging conventional wisdom to rethinking flavor pairings, Chad will share insights into the art of cooking with mushrooms. Expect a fresh take.