Pacific NW Chefs Dish Up Rabbit, Elk, Buffalo, Venison, and Quail at Nicky USA’s Wild About Game
July 7, 2009
9th Annual Wild About Game Event – September 27th at The Resort at the Mountain with TV Chef Chris Cosentino and Seattle chef and cookbook author Tom Douglas
Editor’s Note: Photos available by request.
Portland, OR – (July 7, 2009) — All food enthusiasts unite at Nicky USA’ s 9th annual Wild About Game weekend at the Resort at the Mountain on Sunday, September 27, 2009. This annual event pairs some of the Pacific Northwest’s best game chefs with game birds and meats like Nicky Farms rabbit, fallow venison, elk, quail, buffalo and chucker, as well as Grimaud Farms Muscovy hen and Guinea hen, MacFarlane pheasant, Palmetto squab, Strawberry Mountain Beef, Anderson Valley Ranch lamb, and Tails and Trotters hazelnut finished hogs. The Wild Game Cook-off and cooking demonstrations take place throughout the day from 11 a.m. to 5 p.m. The event also features a culinary marketplace with ample food and wine tastings and cookbook signings. Paul Bosch, the executive chef at the Resort at the Mountain will prepare a game dinner buffet starting at 5:30 p.m. Tickets are $25 for the day event and $55 for the game buffet or $75 for both. For more information, please call Nicky USA at 503-234-4263 or visit www.nickyusa.com.
“We are excited to host our event at the Resort at the Mountain and bring together some of the best “game” chefs from the region,” says Geoff Latham, president of Nicky USA and founder of Wild About Game. “The event is a “must” for professional and amateur chefs who want to learn how to cook with a variety of game birds and meats.”
2009 SCHEDULE OF EVENTS:
WILD ABOUT GAME COOK-OFF COMPETITION
Wild About Game brings together some of the region’s best “game” chefs as they improvise on the spot to prepare dishes from the finest game and poultry. Each chef will receive a “secret” ingredient – anything from buffalo or elk to squab or quail – to prepare a unique dish for the panel of culinary judges including Chris Cosentino, Food Network’s “Chef vs. City” and chef/owner Incanto, San Francisco; Janie Hibler, cookbook author; and Tom Douglas, chef and cookbook author, Seattle.
Cook-Off Chefs:
- Paul Bosch, the Resort at the Mountain, Welches, OR
- Matt Christianson, Urban Farmer, Portland
- Joseba Jiménez de Jiménez, Harvest Vine, Seattle (2005, 2006 and 2007 nominee, James Beard Best Chef Northwest)
- Erol Kanmaz, Timberline Lodge, OR
- David Kreifels, Laurelhurst Market, Portland
- Tony Meyers, Serrato, Portland
- Phil Oswalt, Multnomah Athletic Club, Portland
- Gabriel Rucker, Le Pigeon, Portland
- Pascal Sauton, Carafe, Portland
- Karl Zenk, The Heathman Restaurant and Bar, Portland
WILD ABOUT GAME COOKING DEMOS AND MARKETPLACE
Sunday, September 27th from 11 a.m. to 4 p.m.
Resort at the Mountain, Welches, Oregon. The daylong event will include chef cooking demonstrations, as well as a culinary marketplace showcasing Pacific Northwest food and wine.
Cooking Demo Chefs (confirmed to date):
- John Gorham, Toro Bravo, Portland
- Dustin Clark, Wildwood, Portland
- Pascal Chureau, Fenouil, Portland
- Cole Danehower, editor, NW Palate Magazine and Erica Landon, sommelier at Ten 01
WILD ABOUT GAME BUFFET DINNER
Sunday, September 27; 5:30 p.m.
The day culminates in a Wild Game Buffet prepared by Paul Bosch, executive chef at the Resort featuring Nicky USA’s premier products — from Nicky Farms buffalo and elk to venison rabbit sausage, quail, and pheasant.
Culinary Marketplace – from Elk and Duck to Pinot Noir and Cheese
The event will feature a culinary marketplace with tastings from Nicky USA purveyors including Palmetto Squab, Nueskes Applewood Smoked Meats, MacFarlane Pheasant, Grimaud Farms Guinea Hen and Muscovy Duck, Nicky Farms Fallow Venison, Nicky Farms Buffalo, Snake River Farms Kobe Beef, Strawberry Mountain Beef, Anderson Valley Ranch, Sonoma Foie Gras, Hudson Valley Foie Gras, Tails and Trotter, Salumi Artisan Cured Meats, as well as Oregon and Washington wines and artisan cheese.
About Nicky USA:
Founded in 1990, Nicky USA is the Northwest’s leading distributor and processor of game birds and meats. The Portland-based company has forged relationships with local and international ranchers, as well as James Beard Award-winning chefs in an effort to make wild and farm-raised game a mainstay of specialty markets and fine restaurants. For more information about the “Wild About Game Celebration,” call Nicky USA at 503-234-4263 or visit www.nickyusa.com