Are you curious about the mysterious world of hunting, foraging and cooking wild foods? Are you interested in some day hunting for and bringing home your own food, butchering it and creating tastes in your kitchen that money can’t buy? Me too!
Join us and Human Nature Hunting for a philosophical conversation with founder, Bruce McGlenn about the holistic process of hunting and gathering your own wild food, and learn methods of preparing and cooking wild game and wild foods with professional Danish chef, Taus Schumacher and cookbook author Ashley Rodriguez. Shuck your own live oyster before eating it and learn over the fire cooking techniques while enjoying some delicious bites.
spruce tips, rum, amaro, sugar and salt
Fondue from the fire, pinyon, wild greens and smoked chili salsa
Nettle Raviolo, Smoked Butter, Burnt Sourdough Crumbs, Shaved PNW Truffles
Raw oyster w/shucking lesson
Oyster, dill oil, horseradish, cucumber, hazelnut
Smoked Copper River salmon and chickweed
Tatar of venison, rye, cress
Duck grilled/smoked in douglas fir, Lingonberries, burned onions,
Rhubarb trifle with cream and burnt white chocolate
Doug Fir Stracciatella with Smoked Bittersweet Chocolate on Rye Waffle Cone