Wild Menu: National Wild Game Cooking Competition Recipes

By Christopher Ray and Greg Linder

Here are award-winning recipes from the competition that challenges top-flight chefs from throughout the country to create new and exciting dishes featuring farm-raised wild game. The growing availability of farm-raised game and its increasing appearance on fine restaurant menus, reveals a surging demand among sophisticated diners and chefs, says Chef Ray, founder of the annual competition.-- The recipes are presented in an easy-to-follow format, enhanced by tips to simplify preparation in any kitchen. Additional chapters include discussions of table characteristics and healthy aspects of farm-raised game from bison to quail; wines and beers to accompany game, and an extensive listing of nationwide stores, mail order companies and restaurants offering farm-raised game. Featured chefs include: Guy Reinbolt, Chef de Cuisine, The Willard Room, Washington, DC; Kerry Leigh Heffernan, Chef de Cuisine, Sheraton Palace Hotel, San Francisco; and Anthony Robles, Sous Chef, Star Canyon, Dallas.

• Format: Hardcover
• Language: English
• ISBN: 1572230371
• ISBN13: 9781572230378
• Release Date: January 1995
• Publisher: Willow Creek Press
• Length: 141 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.6" x 9.3" x 9.3"