Enjoy an exclusive opportunity for a private cooking class with Chef Jonny Hunter from Underground Food Collective. He will be joined by Chef Timothy Smith of Forequarter, one of Underground Food Collective's four businesses. This one-of-a-kind culinary experience is for one or two people and will take place in Madison, WI.  

Watch a short video of the two chefs in the kitchen!

The two chefs will cover breakdown and cooking techniques for one to two types of fish. They will share their perspective on freshwater fish of the Great Lakes, and how Underground Food Collective and Forequarter partner with Sea to Table, a company that works to connect sustainable fishermen around the world with chefs.

Jonny Hunter, along with his brother and business partners, run the Underground Food Collective, which includes Underground Catering, Underground Butcher, Underground Meats and Forequarter. Forequarter was a 2013 James Beard Award Semifinalist. 

Hunter values the importance of working together to build relationships, cook great food and share it with great people. His culinary style focuses on using only the freshest ingredients from local purveyors with whom Underground has well-established relationships.

The collective makes very specific choices in ingredients and sourcing and holds a strong focus on seasonality and timing, what's good now versus what's in the recipe.

Jonny explains his connection to the River Alliance mission:

"As I have been looking at using more and more food from my region the question of environmental health is huge. If using local fish means that it comes from polluted water sources, it is not only going to be problematic for our health, but for the long term success of this movement. The local food movement needs to pay more attention to not just how the food is raised but the overall health of the ecological system if we want to see positive outcomes from the decisions we make about our food."