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What Chefs Are Saying
"One of the local purveyors that our customers are most fascinated by is Dan Lipow a.k.a. The Foraged Feast. Although it’s a little cold to be foraging right now Dan Lipow still provides us with all of our mushrooms and gets them from organic farmers when he doesn’t get them himself. Mushrooms we get include: maitake, shiitake, nebrodini bianco, velvet pioppini, and king trumpet mushrooms. When it’s in season he also forages things like watercress and autumn olive berries."
—AJ Capella, Executive Chef
"...His wild watercress, which I puree and serve with grilled calamari, preserved lemons, his ramps and his fiddleheads. I use his maitakes in a salmon dish, with fermented Napa cabbage, and I also roast his maitakes with pastrami spice. He challenges us all the time. No one I’ve ever met has more knowledge of his product than Dan Lipow."
—Justin Antiorio, Executive Chef
"“Dan taught me where the ramps are. When garlic mustard is in season. What Japanese knotweed is. Back when farm-to-table was not yet a thing, I learned how exciting a walk in the woods with [Dan] could be. He brought these things to my menu—and they bring joy to people’s meals."
—Dan Richer, Chef and Owner
