buygrassfed@gmail.com
Contact Us

Chefs

Browse and Grass Growers Association work with variety of chefs at fine restaurant throughout the United States to raise awareness of flavor and quality of pasture-raised meats. The following recipes have been developed exclusively using meats from one of our co-op members.

Alan Bergo

CHEF | FORAGER | CULINARY ADVENTURER

foragerchef.com

More recipes from this chef

How to Cook Lamb or Goat Breast » Nigerian Style Goat Pepper Soup » Cure & Smoke Lamb or Goat Tongue » Lamb or Goat Neck with East African Berbere Spices » How to Pickle Lamb or Goat Tongue »

Alan Bergo

CHEF | FORAGER | CULINARY ADVENTURER

Chef Alan Bergo is a 16-year veteran of the Midwestern culinary industry. He was previously executive chef of The Salt Cellar and Lucia’s restaurant, as well as sous chef to Lenny Russo at St. Paul’s famed Heartland. Bergo is most widely known as an authority on wild Midwestern ingredients from his website foragerchef.com, a culinary journal and resource for a worldwide network of foragers.

Strengths:

  • Midwestern cuisine, meats and fish
  • Heirloom vegetables
  • Organ meats
  • Wild plant and mushroom specialist

More videos by Alan Bergo and Repast Studios found at repaststudios.com

More From Alan Bergo

Goat Neck Braised with Peppers & Berbere
Lamb Heart Reuben
Nigerian Style Goat Pepper Soup
How to Debone a Lamb or Goat Leg
Hotchpotch with Lamb Shoulder
Grilled Lamb Leg Steak with Marinated Chickpea Salad
Red Wine Glazed Lamb Shanks

Shop Our Co-op

When you purchase products from members of the Browse & Grass Growers Cooperative, you can feel confident that you’re purchasing from a small, family farm that upholds the highest standards in how we treat our animals and the environment.
Shop Our Co-op