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Portland Monthly

Slideshow

Slide Show: Wild About Game 2012

September 11, 2012

Timberline Lodge

Wild About Game's new location offered a true hunting-lodge feel and views of Mt Jefferson's wilderness areas, an ideal setting for the celebration of regional game meat. Photo: Allison Jones

Charcuterie Galore

Chop Butchery and Olympic Provisions provided bites of their artisan salami, patés, and rillettes. Photo: Allison Jones

Salt and Cheese

The Meadow's Mark Bitterman set up a salt-tasting table across from Steve Jones' Cheese Bar spread. Photo: Allison Jones

Chocolate Meets Meat

David Briggs of Xocolatl de David offered up foietella (foie gras and chocolate spread) in addition to pigs blood chocolate, chicharrones, and brown butter bars. Photo: Allison Jones

Get Schooled

Anthony Cafiero of the upcoming Ración and Greg Denton of Ox demonstrated their modern techniques. Cafiero demo'd a playful approach to pork tongue, cheek, and belly, while Denton explained the science behind his popular foie gras marshmallows. Photo: Al

Photography by Allison Jones

Chris Carriker of the Gilt Club

Chris Carriker battled Carrie Mashaney of Spinasse with pheasant. Photo: Allison Jones

Nathan Lockwood of Seattle's Altura

Though pitted against top PDX chef Gregory Gourdet, Lockwood won the elk face-off (and the overall Judges' Choice award) with his beet and elk crudo alongside a rustic hunter's stew with handmade cavatelli pasta. Photo: Allison Jones

Gregory Gourdet of Departure

People's Choice winner Gourdet showcased his signature blend of Asian flavors and local ingredients with his slow cooked elk dish and a veritable garden of Northwest garnishes. Gourdet Photo: Allison Jones

Photography by Allison Jones

Johnathan Sundstrom of Lark and Carrie Mashaney of Spinasse

Sundstrom battled Chris Israel (the only PDX chef to win his heat) with rabbit, and Mashaney beat Chris Carriker with her pheasant-stuffed squash blossoms. Photo: Allison Jones

Jenn Louis of Lincoln

Louis faced off against Cormac Mahoney of Madison Park Conservatory in the quail round with a fresh and flavorful quail banh mi. Photo: Allison Jones

Cormac Mahoney of Madison Park Conservatory

Seattle's Mahoney won the quail battle with his elegant quail atop a sautée of summer corn, pancetta, and lobster mushrooms. Photo: Allison Jones

Chris Israel of Gruner

Israel was the lone Portland chef to dominate his showdown with an elegant rabbit choucroute garni (and a winning smile). Photo: Allison Jones

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To celebrate its twelfth year, Nicky USA's Wild About Game festival headed up a few thousand feet from its former home at Resort at the Mountain to the historic Timberline Lodge. The meat-powered event (fueled by quail, rabbit, pheasant, elk, squab, wild boar, and more) brought out hundreds of game lovers, complete with stunning views of Mt Jefferson and a autumnal breeze to mark the kick-off of hunting season and fall-weather dishes.
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Portland Chefs, Nicky Usa
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