Mushroom Foraging in Bluffton, South Carolina with Chef Chaun

True meaning of slow food movement is having one person touching your food in a quest to your plate. The more trees you know the quicker your foraging can become. That's prime right there, look at that baby. It's a chicken of the woods right there. It's called a lion's mane. It's a tooth mushroom as opposed to like a gild mushroom or the or a shelf mushroom like the last one we just found was a chicken of the woods which is a shelf mushroom or a polypore. It's got pores. This has teeth instead of gills. He's probably about a pound and a half maybe two. It's like a soft like a chia pet almost. This smells much different than the other mushroom. It smells almost fruity in comparison to the chicken of the woods. Why go through all the hassle of foraging and finding my own food and going through the bugs and the sweats? I wouldn't have any other way. It means that I am the person that's touching your food before you get it. It hasn't gone through a long line of people to get your plate. There's less effort put forth in coaxing out flavor when the flavor hasn't been robbed by a walk-in. When it's being picked and then cooked when you get it on your plate you can tell the freshness. You can tell the difference to it and that as a chef for me is very important.