1Timberline 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
2Timberline 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
3Charcuterie Galore
Chop Butchery and Olympic Provisions provided bites of their artisan salami, patés, and rillettes. Photo: Allison Jones
4Charcuterie Galore
Chop Butchery and Olympic Provisions provided bites of their artisan salami, patés, and rillettes. Photo: Allison Jones
5Salt and Cheese
The Meadow’s Mark Bitterman set up a salt-tasting table across from Steve Jones’ Cheese Bar spread. Photo: Allison Jones
6Salt and Cheese
The Meadow’s Mark Bitterman set up a salt-tasting table across from Steve Jones’ Cheese Bar spread. Photo: Allison Jones
7Chocolate 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
8Chocolate 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
9Get 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
10Get 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
11Chris Carriker of the Gilt Club
Chris Carriker battled Carrie Mashaney of Spinasse with pheasant. Photo: Allison Jones
12Chris Carriker of the Gilt Club
Chris Carriker battled Carrie Mashaney of Spinasse with pheasant. Photo: Allison Jones
13Nathan 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
14Nathan 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
15Gregory 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
16Gregory 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
17Johnathan 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
18Johnathan 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
19Jenn 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
20Jenn 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
21Cormac 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
22Cormac 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
23Chris 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
24Chris 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
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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