![\"Jason](\"https:\/\/www.newsbeep.com\/us-ca\/wp-content\/uploads\/2026\/09\/36d0c4fb-c5fc-4385-abfc-a6a010994686_1663882065.file.png\")
<\/a><\/p>\nChef Tyler Bond in Sacramento embarks on monthly trips to Mendocino County, traveling hours to forage rare ingredients that elevate his restaurant\u2019s dishes. <\/p>\n
\u201cWe got up at 5 in the morning. It was nice and dark,\u201d Bond said. \u201cThe more hours we have walking, the better.\u201d <\/p>\n
Bond, who has been foraging for fungi for nine years, searches for wild ingredients that cannot be cultivated. <\/p>\n
\u201cSome of these wild ingredients we just can\u2019t grow,\u201d he said. <\/p>\n
Using the landscape as his guide, Bond plays a real-life game of hide-and-seek with nature.<\/p>\n
\u201cSo you can kind of see this darkness right here. It\u2019s probably holding moisture. I would slow down and look closer into this for some orange shine of a lobster or that pale golden flash of a chanterelle,\u201d he explained. <\/p>\n
The hunt is not always easy. <\/p>\n
\u201cIt\u2019s hard because the color of the leaves are the color of the mushrooms,\u201d Bond said. <\/p>\n
After an hour of hiking through the shadows of California\u2019s tallest trees, Bond finally made a discovery. <\/p>\n
\u201cHere we go. You found some mushrooms. Chanterelles, baby. They are kind of all over, so watch your step,\u201d he said. <\/p>\n
Chanterelles, trumpet-shaped golden mushrooms prized by fine restaurants worldwide, grow closest to Sacramento along the coast, where the redwoods keep the ground moist year-round. <\/p>\n
\u201cThey are beautiful mushrooms,\u201d Bond said. \u201cOnce you find one, there\u2019s others.\u201d <\/p>\n
Bond also forages for lobster mushrooms, which he described as \u201cone of the best examples I harvested my whole life.\u201d <\/p>\n
These mushrooms, along with chanterelles, can sell for $25 to $50 per pound on the market. <\/p>\n
But Bond\u2019s foraging isn\u2019t limited to mushrooms. He showed off a huckleberry patch, saying, \u201cWe\u2019ll probably cook some of these down, a little bit of wine, maybe a little bit of sugar, maybe not depending on how sweet they are. They taste like blueberries, real good.\u201d <\/p>\n
He also forages watercress, a spicy and herby plant that grows out of cracks along the coast. <\/p>\n
\u201cYou can just walk to a beach and enjoy a beautiful plant,\u201d Bond said. <\/p>\n
At Mulvaney\u2019s B&L, Bond\u2019s hard-to-find ingredients take center stage. <\/p>\n
\u201cSo these are chanterelle mushrooms,\u201d he said. \u201cWe are about to give these a julienne, and they are going into a set for chicken.\u201d <\/p>\n
Bond routinely shares his bounty with others. <\/p>\n
\u201cI think about how much hours goes into it. When you think about somebody who is out there in a place it should grow, how many hours it took to get it, pick it, bring it here,\u201d he said. <\/p>\n
For Bond, the effort is worth it. <\/p>\n
\u201cThis takes time, and nothing worth doing well is worth doing easily, right?\u201d he said. <\/p>\n
\u201cBecause that\u2019s my world. Beautiful ingredients processed by professionals, delivered to our community,\u201d Bond said.<\/p>\n
See more coverage of top California stories here<\/a> | Download our app<\/a> | Subscribe to our morning newsletter<\/a> | Find us on YouTube here and subscribe to our channel<\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"Sacramento chef forages wild ingredients from Mendocino forests for unique dishes Chef Tyler Bond in Sacramento embarks on…\n","protected":false},"author":2,"featured_media":460140,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[181448,51138,1595,181441,181445,181436,9350,181442,9952,26177,91683,41853,47548,2882,181438,479,160036,181437,17566,602,7286,181444,2667,181440,68694,1594,21946,1457,121,168934,181446,123,122,181435,181447,181439,181443,47610],"class_list":["post-460139","post","type-post","status-publish","format-standard","has-post-thumbnail","category-sacramento","tag-bl","tag-bond","tag-california-coast","tag-california-forests","tag-chanterelle","tag-chanterelle-mushrooms","tag-coast","tag-coastal-foraging","tag-color","tag-fields","tag-fine-dining","tag-foraging","tag-fungi","tag-hour","tag-huckleberries","tag-little-bit","tag-lobster","tag-lobster-mushrooms","tag-local-restaurant","tag-mendocino","tag-mendocino-county","tag-mendocino-forests","tag-morning","tag-mulvaneys-bl","tag-mushroom","tag-other","tag-redwoods","tag-restaurant","tag-sacramento","tag-sacramento-chef","tag-sacramento-embark","tag-sacramento-headlines","tag-sacramento-news","tag-tyler-bond","tag-unique-dish","tag-watercress","tag-wild-ingredients","tag-wild-mushrooms"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/460139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=460139"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/460139\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/460140"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=460139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=460139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=460139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}