Wild Purveyors

Photo by Adam Milliron and styled by Ana Kelly

Wild Purveyors, a wholesale supplier of farmed and wild ingredients to chefs and grocers in the corridor between Pittsburgh and DC, was founded by brothers Thomas and Cavan Patterson. 

Their business started on a humid August day in the early 2000’s. Drenched in sweat, surrounded by over a hundred pounds of foraged chanterelle mushrooms, the brothers wondered whether they could sell these tasty fresh fungi while still fresh. They knocked on restaurant doors, going directly to chefs who would appreciate their wares. Says Cavan about their beginnings, “Our fate was sealed by the end of the day when all the mushrooms sold.  With that windfall of cash and the relationships formed with chefs eager to work with the bounty of the wild, the foundation for Wild Purveyors was laid. We still love working closely with chefs, with Burgatory, Fish nor Fowl, and Morcilla, among many others, keeping us happy and busy.”

 Today, the company still forages for mushrooms and other ingredients. It also collaborates with 90 Pennsylvania farms. The combined product offering ranges from pastured meats, exotic meats, and farmstead cheeses to seasonal organic produce, raw honey and maple syrup, as well as a full line of cultivated exotic mushrooms. Don’t forget their amazing brown trout and rainbow trout, raised in the mountain-fed waters of Laurel Hill and nourished in season by a healthy diet of wild insects and algae which turns their tasty flesh an orange hue. 

They can also reach to Maine for wild blueberries, the Pacific Northwest for lingonberries, and pretty much anywhere in the United States for specialty items. The unifying factors are flavor and quality.  

wildpurveyors.com

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