Field To Fare Wine Dinner

Saturday, February 8, 2020
5:30 pm @ Canyon River Lodge

Guest Chef June 2019 (49)
1. Guest Chef Heros (8)
pheasant process
lodgeKitchen

In a day and age where knowing what you are eating is important, Field to Fare has become a popular concept. While upland bird hunters love the field pursuit of their quarry, most are equally enthusiastic about enjoying their harvest as a meal afterwards. Renown chef Jason Wilson of Fire and Vine Hospitality, esteemed winemaker Jean Francis Pellet of Pepper Bridge and Amavi wineries, and Steve Joyce from Red's Fly Shop, are teaming up to deliver this unique program that combines an educational outdoor adventure with an exceptional culinary experience.

curtis shooting instruction

2 options to attend:

Option 1:  The “Full Meal Deal” includes shooting and hunting field course, harvest preparation, cooking and wine class with Jason and JF, then the full wine dinner! 

Show up at 10 am and let the experienced instructors from Red’s teach you gun safety and shooting tips on the sporting clays course before following the pointing dogs afield in pursuit of Ringnecked Pheasants.  Each participant will have an opportunity to harvest and process their own birds in the field, then watch Chef Jason Wilson as he works his magic to transform them into gourmet masterpieces with wine support from Jean Francis Pellet.  This cooking class format portion of the course will take place in the main kitchen at Canyon River lodge, which is also where the wine dinner will take place afterwards.  Shotguns, ammo, and hunting preserve licenses are included.  Cost: $295 per person*.

Option 2:  Skip the Field part of it and get right to the Fare!  Appetizers begin at 5:30 pm, with the main course planned for 6:30 pm.  Chef Jason Wilson and Jean Francis Pellet will take you on a culinary journey that you won’t forget!  Cost: $125 per person*.

Click the Book button below or call Red's Fly Shop at 509-933-2300 to schedule the reservation.

Lodging is available at Canyon River lodge, where the dinner will be hosted.  If Canyon River lodge is booked, checkout the recently completed Hotel Windrow in Ellensburg!

*does not include tax and gratuity

 

ladies pheasant hunting

Itinerary:

10 am:  Check in at Red’s Fly Shop, learn gun safety and shotgun techniques from Red's instructors at the Sporting Clays course.

Lunch Break:  Canyon River Grill is open (lunch cost not included in package).

1 pm:  Learn to hunt and process Pheasants to eat with expert supervision of Red's guides.

3:30 pm:  How to Prepare Pheasant –  taught by Chef by Jason Wilson with wine support from Jean Francis Pellet.

5:30 pm:  Intros and Appetizers - Wine Dinner hosted by Chef Jason Wilson and Jean Francis Pellet.

Guest Chef June 2019 (60)

Chef's Menu:

Deviled Egg, Salmon Gravlax, Roasted Beet, Watercress & Meyer Lemon

2018 Amavi Semillon

 

Pheasant Terrine, Liver Mousse, Quince, Endive & Pistachio

2016 Pepper Bridge Winery Trine

 

Black Truffle & Potato Gnocchi, Confit, Leeks, Lemon Thyme

2016 Pepper Bridge Winery Seven Hills Blend

 

Bacon Wrapped Pheasant Breast, King Trumpet Mushrooms, Grilled Cabbage,  Cider Shallot Sauce

2016 or 2015 Pepper Bridge Cabernet Sauvignon

 

Grilled Prime Washington Beef Striploin

Buttered Carrots, creamed Kale, Bordelaise sauce

2017 Amavi Les Collines Syrah

 

Caramel Apple, Box Carr Triple Cream Cheese, Port Soak Prune

Coffee Cherry Granola

Port

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