Wineforest Wild Foods
Since 1979, Napa, California forager and Wineforest founder Connie Green has been selling mushrooms and other found foods to leading Bay Area chefs.
When she first brought her foraged chanterelles into San Francisco’s finest French restaurant, she was met with disbelief. The chef doubted they grew in the US. It was the Mexican dishwashers, who had a heritage of wild mushroom hunting, that helped her soldier on and eventually the chef came on board. Wineforest grew from there and continues to pick only the best mushrooms, passing poorer quality one often used for the bulk market.
When she first brought her foraged chanterelles into San Francisco’s finest French restaurant, she was met with disbelief. The chef doubted they grew in the US. It was the Mexican dishwashers, who had a heritage of wild mushroom hunting, that helped her soldier on and eventually the chef came on board. Wineforest grew from there and continues to pick only the best mushrooms, passing poorer quality one often used for the bulk market.
