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WILD FOOD
“I’ve learned now that the most valuable food experiences we can have is to find food in its element and to experience it through hunting or harvesting it from the source, or through planting and growing it which all adds to the nutrition. This is my love affair now and it flows into everything I do.” – Chef Eduardo Garcia, Founder & CEO Of Montana Mex
The Scavenger’s Season: Spring
Our new Wild Food Editor Chef Jesse Griffiths explores the vegetables and hunts that define Spring. From the hopes we have, to the imperfect realities that are bound to come our way, Jesse explores one of his favorite seasons and the simple pleasures it has in store for those who are willing to scavenge.
Morgan Weber
An Interview with Morgan Webber
Wild Duck Tacos de Guisado
Presented by Morgan Webber
Sarah Glover
An interview with Chef Sarah Glover
Roo Roast with Red Wine Mushrooms
Presented by Chef Sarah Glover
Venison Rib Chops
Presented by Maui Nui Venison
Ginger Beer Mussels with Corn off the Cob
Presented by FINEX Cast Iron Cookware Co.
Andalusian-Inspired Lamb Kebabs with Yogurt and Herbs
Presented by FINEX Cast Iron Cookware Co.
Venison Medallions
Presented by Maui Nui Venison
5-Ingredient Grilled Spatchcocked Chicken
Presented by FINEX Cast Iron Cookware Co.
Danielle Prewett
Wild and Whole
Red Pepper Wild Boar Stew
Recipe by Danny Christensen