
Meals made by the staff of the Midwest Wild Harvest Festival include breakfast, lunch, and supper on Saturday and breakfast on Sunday. We do our best to include as much local, organic, and foraged food as our budget will allow. Dinner on Friday is a pot luck with the wild food cooking contest.
This year's meals will be under the care of Alan Bergo, Forager Chef.
Alan Bergo is a Midwestern native, spending childhood and adolescence between Willmar Minnesota and his family’s five-generational farm. He worked his way through kitchens for 17 years under a number of chefs from Italy in the Twin Cities, most notably as Sous Chef to Lenny Russo at Heartland and executive chef of the Salt Cellar in St. Paul before taking the reigns at Minneapolis farm-to- table cornerstone Lucia's in 2016.
Bergo is best known for his writing, cooking and study of wild-harvested Midwestern ingredients that he shares on Forager | Chef.com, his website dedicated to wild food, forgotten vegetables and seasonal cooking.
Currently Bergo works is a grant funded culinary consultant for Sheperd Song Farm, camera and culinary talent for Minneapolis Repast Studios, contributor to various events around the Midwest and a freelance consultant.
If your dietary needs are very specific or outside the rage of omnivore, vegetarian, vegan, or medically necessary gluten free, we recommend you bring supplemental food to the event.
This year's meals will be under the care of Alan Bergo, Forager Chef.
Alan Bergo is a Midwestern native, spending childhood and adolescence between Willmar Minnesota and his family’s five-generational farm. He worked his way through kitchens for 17 years under a number of chefs from Italy in the Twin Cities, most notably as Sous Chef to Lenny Russo at Heartland and executive chef of the Salt Cellar in St. Paul before taking the reigns at Minneapolis farm-to- table cornerstone Lucia's in 2016.
Bergo is best known for his writing, cooking and study of wild-harvested Midwestern ingredients that he shares on Forager | Chef.com, his website dedicated to wild food, forgotten vegetables and seasonal cooking.
Currently Bergo works is a grant funded culinary consultant for Sheperd Song Farm, camera and culinary talent for Minneapolis Repast Studios, contributor to various events around the Midwest and a freelance consultant.
If your dietary needs are very specific or outside the rage of omnivore, vegetarian, vegan, or medically necessary gluten free, we recommend you bring supplemental food to the event.