Cooking with Fungi...and Graham Steinruck!
Advertisement
FREE AND OPEN TO THE PUBLIC! Room location to be determined. Parking in the parking lots should be free, if any tickets occur, send them to [email protected] . We recommend parking in Gateway Garage or Lot 224 for easiest access.
Cooking with Fungi explores the versatility of edible mushrooms through a range of culinary techniques and approaches. Topics include proper cleaning and preparation, harvest considerations, and methods for preserving mushrooms at peak quality. The talk also covers how to work with dried and frozen fungi, and how different cooking methods influence flavor and texture. With examples spanning both savory and dessert applications, this session provides a clear framework for confidently integrating fungi into your kitchen.
Graham Steinruck is a chef, forager, and mycologist focused on the identification and culinary use of wild fungi. His work brings together time in the field with a background in fine dining, translating wild ingredients into seasonal dishes. He grew up in Colorado, hiking and exploring the Rocky Mountains, and is a certified Wild Mushroom Identification Expert through the Colorado Department of Public Health and Environment (CDPHE), qualified to inspect and approve over 50 species of wild-foraged mushrooms.
Graham is the founder of Biodiversity Collective, an educational initiative connecting people to overlooked organisms through field-based experiences and collaborative research. His work includes leading fungal surveys, workshops, and culinary events across the United States.
In the kitchen, his focus is on local, seasonal ingredients, highlighting wild fungi through thoughtful, ingredient-driven dishes. His recipes have been featured in Wild Mushrooms by Trent and Kristen Blizzard and the Fantastic Fungi Community Cookbook by Eugenia Bone.
For more information about Graham's projects, visit biodiversitycollective.org
Cooking with Fungi explores the versatility of edible mushrooms through a range of culinary techniques and approaches. Topics include proper cleaning and preparation, harvest considerations, and methods for preserving mushrooms at peak quality. The talk also covers how to work with dried and frozen fungi, and how different cooking methods influence flavor and texture. With examples spanning both savory and dessert applications, this session provides a clear framework for confidently integrating fungi into your kitchen.
Graham Steinruck is a chef, forager, and mycologist focused on the identification and culinary use of wild fungi. His work brings together time in the field with a background in fine dining, translating wild ingredients into seasonal dishes. He grew up in Colorado, hiking and exploring the Rocky Mountains, and is a certified Wild Mushroom Identification Expert through the Colorado Department of Public Health and Environment (CDPHE), qualified to inspect and approve over 50 species of wild-foraged mushrooms.
Graham is the founder of Biodiversity Collective, an educational initiative connecting people to overlooked organisms through field-based experiences and collaborative research. His work includes leading fungal surveys, workshops, and culinary events across the United States.
In the kitchen, his focus is on local, seasonal ingredients, highlighting wild fungi through thoughtful, ingredient-driven dishes. His recipes have been featured in Wild Mushrooms by Trent and Kristen Blizzard and the Fantastic Fungi Community Cookbook by Eugenia Bone.
For more information about Graham's projects, visit biodiversitycollective.org
Advertisement
Where is it happening?
1420 Austin Bluffs Pkwy, 1420 Austin Bluffs Pkwy, Colorado Springs, CO 80918-3733, United States
Event Location & Nearby Stays:
Know what’s Happening Next — before everyone else does.
