Articles
Sugared Donuts with Spicy Chocolate Mole
Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the August/September 18 Issue…
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Coffee-Rubbed Elk Loin
Recipe by Mark Schmidt, Rainbow Lodge Restaurant. Featured in the August/September 18 Issue…
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Scallion Cornbread Cake with Honey Soy Drizzle and Fried Quail Egg
Recipe by Chef Ruthie Landelius. Featured in the June/July 18 Issue…
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Grilled Duck Roulade with Sundried Tomatoes
Recipe by Chef Angela Highsmith. Featured in the June/July 18 Issue…
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Toasted Old Fashioned
We recently spent the evening at Gunshow, an Atlanta based restaurant, to enjoy the sights, sounds, and of course the food and drinks. The menu included everything from Nduja Agnolotti…
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Grilled Whitetail Filet
When Chef Gillespie is not working in one of his award-winning restaurants, he can be found with a shotgun, rifle, or bow in hand, enjoying the outdoors. “I grew up…
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Elk Vindaloo
“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look…
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Behind the Scenes: Pizza Oven Afield
Recently, we got to spend time with Gianni Gallucci, owner and chef of Zero Ottantuno—a mobile catering service in Chicago, at Roberts Shooting Preserve in Eygyt, Georgia. Gianni spent the…
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Tiramisu
Gianni Gallucci, owner of mobile catering service, Zero Ottantuno says, “My parents made a lot of sacrifices early on to ensure that their Italian culture stayed with us.” He continues…
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BARBECUED BACON-WRAPPED QUAIL WITH JALAPENO RANCH DRESSING
Chef Dean Fearing, owner and chef of Fearing’s says of his Dallas restaurant, “Texas cuisine without borders. Our mainstay is definitely a strong Texas cuisine with bold flavors, but I…
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Fearing's Banana Pudding
Chef Dean Fearing of Fearing’s Restaurant in the Dallas Ritz Carlton describes his menu as “Texas cuisine without borders,” as the many fantastic selections and flavors surprise and delight guests…
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SPORTING SKILL
Known as The Sporting Chef, Leysath has traveled the world with a gun in one hand and a carving knife in the other. His culinary ascension has been remarkable. His…
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