Wild Mushroom Foraging & Changing Legislation for NC and SC Restaurants

Learn the history of wild mushroom legislation in North and South Carolina – with specific focus on certified mushroom foragers. Class participants will learn how to become certified, what resources may be of help during this process, and what to expect from the Mushroom Mountain Exam (The Only Current Approved Mushroom Certification Course for NC and SC). Participants will also learn introductory mushroom foraging techniques plus tips such as tree identification and mychrorizzal symbiosis. Handouts will be provided with class information.


Clark Barlowe
Chef / Owner – Heirloom

Clark Barlowe’s roots in North Carolina can be traced back seven generations. While attending culinary school at Johnson and Wales in Charlotte, NC, Clark worked for acclaimed Charlotte restaurateur Frank Scibelli at Mama Ricotta’s. He also had stints at some of the world’s top restaurants, including The French Laundry, in Napa, California, and El Bulli, in Spain. Clark names his two most formative kitchen experiences as his time at Chez Pascal in Providence, RI, under Chef Matt Gennuoso, and his time spent managing for Clyde’s Restaurant Group, in Washington, DC.

With a primary focus on serving the best North Carolina foods and beverages, Clark enjoys creating original and unique dishes that reflect his travels and training – while still holding onto traditional Southern cooking techniques and ingredients. Clark is an avid forager and when he is not in Heirloom’s kitchen, he can most likely be found in NC forests and fields, sourcing ingredients for Heirloom’s menu.