Chef Alan Bergo describes tongue as 'one of the most misunderstood organ meats.' In this recipe demo we learn the ins and outs of working with this highly-valued part of the animal. Produced for Shepherd Song Farm, who live out a commitment to organic practices and humane treatment of their animals.
When Chef Alan Bergo hears that Shepherd Song Farm has lamb hearts in stock, he knows what to do: corn them and make a killer Reuben.
“ForagerChef,” a documentary web video series, celebrates the Midwest’s landscapes through the hunt for wild foods. Host Alan Bergo bridges two worlds, with one foot in the woods as an amateur mycologist (aka mushroom hunter), and the other foot in the kitchen as a chef trained in some of the Midwest’s most celebrated restaurants.
We followed Midwest Food Connection into Minneapolis Public Schools classrooms to create this organizational overview video. MFC has taught thousands of children about healthy food choices over their 20 year history.
This cooking tutorial video was part of a series of pieces for Experience Life Magazine intended to teach foundational techniques to home cooks.
From the Experience Life series on Ingredients/Techniques, here's a loose recipe and cooking demo for a super fast and nutritious breakfast.
This behind the scenes food video deconstructs the making of a new dish at the Minneapolis Club, while touching on Chef Hakan Lundberg's cooking philosophy.
From the woods to the kitchen, Chef Alan Bergo gathers spruce needles and uses them to cure a ham in this how-to cooking video.
In this how-to food video, Chef Alan Bergo shows his method for collecting rowan berries - the fruit of the mountain ash tree - and for making rowanberry jam.
Chef Alan Bergo hunts for chanterelle mushrooms in the woods of Minnesota, discusses the excitement of foraging, and cooks up some serious deliciousness.