Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
food + drink<br />
Gastronomy<br />
Wild About Game<br />
written by Jen Stevenson<br />
RUN (AND EAT) wild with a thicketful of the Pacific Northwest’s best chefs at<br />
Nicky USA’s annual celebration of wild game and culinary camaraderie, returning<br />
on <strong>Sept</strong>ember 30 to the Mt. Hood Oregon Resort in Welches, Oregon. Now in its<br />
eighteenth year, the festival promises an impressive lineup of local cooking talent,<br />
from Castagna’s Justin Woodward and Aviary’s Sarah Pliner to Seattle chefs David<br />
Nichols (Rider) and Alex Barkley (Manolin). Against a backdrop of the Oregon<br />
high country’s brilliant fall foliage, guests sample gourmet meats, craft beers,<br />
charcuterie, spirits, cheeses, wine, cider, chocolate and coffee from nearly fifty top<br />
local purveyors including Olympia Provisions, Salt & Straw and Crowley Wines,<br />
plus meat-centric bites from more than a dozen acclaimed chefs like Gregory<br />
Gourdet of Departure and Kachka’s Bonnie Morales. The meaty merriment turns<br />
serious come the Carter Cutlery Cooking Competition, which pits four Portland<br />
chefs against four Seattle chefs, all vying for the coveted Overall Award title, claimed<br />
in years past by star chefs like Edouardo Jordan of JuneBaby, Gabriel Rucker of Le<br />
Pigeon and Gregory Denton of Ox. Wild About Game tickets are available online—<br />
if you plan to take the Cocktail Competition’s People’s Choice award judging<br />
responsibilities very seriously, consider reserving a room at the resort.<br />
nickyusa.com/wild-about-game<br />
mthood-resort.com<br />
CLOCKWISE FROM TOP LEFT Diners at Wild About Game. A plate at<br />
the event. Chef Philip Oswalt, right, of the Multnomah Athletic Club.<br />
32 <strong>1859</strong> OREGON’S MAGAZINE SEPTEMBER | OCTOBER <strong>2018</strong>
Change language