Feasting and foraging with the Coppa Café

By Mike Dechter In late August of 2013, the Coppa Café in Flagstaff advertised a special “forager’s feast”. The restaurant is a favorite for my Francophile wife, and I was … Continue reading
By Mike Dechter In late August of 2013, the Coppa Café in Flagstaff advertised a special “forager’s feast”. The restaurant is a favorite for my Francophile wife, and I was … Continue reading
Inspired by the international success of Danish restaurant Noma, Scotland’s top chefs are sparking a culinary revolution as the country goes wild for naturally foraged wild foods harvested fresh … Continue reading
The Illinois Mycological Society recently had a “Chinese Mushroom Banquet and Indoor Apothecary Foray” that was a sold-out success. Such a success, in fact, that they’ll be doing it again this weekend. … Continue reading
From National Public Radio, a story about rapidly increasing interest in using mushrooms as an extender for ground meats, especially hamburgers. According to this story, a hamburger made of 50% … Continue reading
When you’re learning about edible mushroom identification and cookery, a good place to look is at the web sites of specialty produce sellers. These companies mostly cater to restaurants and chefs, … Continue reading
The world is full of restaurants that over-promise and under-deliver when it comes to mushroom dishes. Every serious mushroom lover will recall inquiring about a menu item, only to be … Continue reading