Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy
In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen.
Find Tom:
Web: https://wisdomriver.works/
Social: https://www.instagram.com/wisdomriverworks/
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00:00 Welcome to the Okay Cook Podcast
00:57 Meet Tom Healy: Chef and Forager
01:53 Tom Healy's Culinary Background
03:04 Foraging and Cooking Tips
03:43 The Art of Pickling and Preserving
06:04 Exploring Unique Ingredients
12:06 Wild Game Desserts
17:41 Discovering the Thimble Berry
18:53 Maple Syrup and Thimble Berry Delights
19:25 Crafting Unique Sauces and Desserts
24:14 Exploring Elk Bacon and Pastrami Techniques
24:45 Equilibrium Brining Explained
31:07 Final Thoughts and Farewells
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Crew:
Chris Whonsetler
Email: Chris@OkayestCook.com
Web: ChrisWhonsetler.com
Instagram: @FromFieldToTable & @WhonPhoto
