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Chef Discusses Pleasures, Perils of Mushrooms

Chef Frank M. Suchwala Marco G. Romano, a culinary arts and systems major from Danville, ladles a sample of mushroom bisque A handwritten sign, hastily added to a library display, serves notice to the overly inquisitiveMushrooms: Fun to Forage, Fun to Eat” fed a knowledge-hungry audience in the Madigan Library’s second-floor reading loft Thursday afternoon. In his hourlong Library Forum, Chef Frank M. Suchwala, instructor of hospitality management/culinary arts at Penn College, provided potentially life-saving tips on identifying edible varieties and shared his love (along with some tasty examples) of mushroom cookery.

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