Bringing the Wild Within the Kitchen
Saturday, November 21
1615 J Street, Sacramento, CA
I will be speaking about the importance of bringing wild food — anything from foraged berries and mushrooms to wild game and fish — into your kitchen, whether it is at home or in a restaurant. We, as a species, are as divorced from nature as we have ever been. This needs to change, for our own good. I’ll talk both big picture and brass tacks: How to sensibly make wild food some part of your life.
During the talk you’ll also get lunch — the menu will be a collaboration between myself and Lucca chef Ian MacBride — and I will have books available if you want a signed copy. Space is limited. Cost: $30. The talk + lunch starts at 11 a.m. More details and tickets here.
Suisun City, CA
I am teaming up with the California Waterfowl Association to host a weekend of duck hunting and duck cooking in California’s Delta on the weekend of December 18. It’ll be hunts in different places, duck processing and cooking classes, and I’ll be cooking dinner. I am also teaming up with my friends RJ Waldron of Northwind Outfitters and Jason Adversalo of Fowl Pursuer Outdoor Adventures to fill out the weekend’s hunts.
Home base for the weekend will be on California Waterfowl’s Grizzly Ranch in Suisun, California and the event will be a fantastic weekend of hunting, cooking and eating.
The Suisun marshes, if you’ve never heard of them, are in California’s Delta, a duck hunting mecca where the Sacramento and San Joaquin rivers empty to form the San Francisco Bay. It’s about 12 miles south of Fairfield, CA, off Interstate 80. Easily accessible from the Sacramento airport.
The weekend will start on Friday, where you’ll get settled in and learn some tips and tricks about cooking ducks and geese. That night we’ll have our first dinner, which I will cook, and get ready for the hunt the next day at the ranch.
After Saturday morning’s hunt, we’ll head back to do some duck and goose processing — plucking, dressing, tips on aging and breaking down your birds — and give you some tips, tricks and ideas on how to use the whole bird, from beak to feet. Hang out with me as I cook your dinner: I plan on featuring some of my recipes from my waterfowl cookbook, Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese both Wild and Domesticated. After dinner, we’ll drink some whisky and swap stories before hitting the bunks for Sunday’s hunt.
Sunday’s hunt will be with Northwind and Fowl Pursuer, and it will most likely be either a diver duck hunt on San Francisco Bay or a goose hunt on a dry field in the Sacramento Valley. Our goal is to get you were the birds are, so we’ll be flexible. I’ll send everyone off with a brown bag lunch of some homemade salami and duck sandwiches.
Now, the details. There are only 3 seats left for this weekend. The cost is $1500, which, when you break it down into 2 nights’ meals and lodging, plus two duck hunts, plus lots of teaching time, that’s a pretty damn good deal.
Interested? Email me at scrbblr AT hotmal DOT com. Registration is here.
Bodega Bay, CA
Clam chowder for Christmas dinner? Why not! There’s a good tide on this day for digging gaper clams, our smaller cousins of the geoduck. Join me on a clamming expedition and I will teach you how to dig these clams, what sort of places to go besides where we’ll be meeting, and how to clean them once we get some. I’ll cook up some chowder for us all to warm up with after we get off the clam flats, and each person will get a copy of my book Hunt, Gather, Cook, which has a whole section on clamming.
SOLD OUT. Cost is $100 per person, $75 if you already have the book. Want to get on the waiting list? Email me at scrbblr AT hotmal DOT com.
Texas Duck School
January 7-10, 2016
Coastal Wings Outfitters
Bay City, TX
I am teaming up with Coastal Wings Guide Service and Lodge in Bay City, Texas for a long weekend of hunting, cooking and eating. We’re doing this in early January to take advantage of the excellent redhead and crane hunting then.
Bay City, if you’ve never heard of it, is about 80 miles southwest of Houston, and is the heart of the Texas coastal rice country, so the quality of the ducks and geese should be superior.
The weekend will start on a Thursday, where you’ll get settled in for your first meal; we’ll probably go for something very Texas, like chili. Coastal Wing’s owner Larry Robinson will lay out the hunting plan for the following day, as well as give you background on the area and what kind of birds you can expect to see. Coastal Wings has access to 19 farms that cover 45,000 acres of prime waterfowl habitat.
We’ll hunt Friday morning for sandhill cranes, ducks or for geese in a rice or corn field — January is an excellent month to hunt cranes in Texas. There is also the possibility that we will split up and do both.
After the hunt we return to the lodge, where I’ll show you how to pluck, gut and prep your birds for the table, and give you some tips, tricks and ideas on how to use the whole bird, from beak to feet. I’ll be cooking Friday night’s dinner, and the menu will of course depend on what we bring home — but I can pretty much guarantee you’ll see some perfectly cooked duck breasts.
Saturday morning we’ll hunt again, and I will lead those who want to through what I call “Duck Cooking 2.0,” more advanced cooking techniques and tricks to making even doubters fans of wild waterfowl. Your alternative that afternoon is a “Cast and Blast” on beautiful Matagorda Bay. (There is an additional fee for the bay boat and fishing guide.)
Saturday I’ll be cooking again, and this time I plan on featuring some of my recipes from my waterfowl cookbook, Duck, Duck, Goose: Recipes and Techniqies for Cooking Waterfowl, Both Farmed and Wild. And if conditions cooperate — and you still have energy — you may just get the chance to go to a nearby ranch for a night hunt for feral hogs hunt after dinner.
Sunday morning we’ll do final waterfowl hunt, followed by a send-off lunch of more wild game and fish.
SOLD OUT. The cost for the weekend is $2250, which includes 3 hunts, meals, lodging, all the instruction, and a copy of my cookbook. If you want to get on the waiting list, email me at scrbblr AT hotmal DOT com.