Do you wish you had more confidence in the field dressing big game? Could you use new processing skills and recipes? Would you like to know how to properly handle domestic and wild game birds so that they taste great when you cook them? Are you a gardener or have a passion for 100% organic whole foods? OR do you just LOVE food and want to learn? The ultimate chef camp will cover all these topics and MORE!
Arrivals & Lunch
Afternoon bison harvest at Sweetgrass Processing - Offal harvest, gutting, skinning, quartering, butchering into primes
Dinner in the Covey Dining Room
Breakfast in he Rendezvous
Morning group sessions
Field lunch
Afternoon group sessions
Free time: Sporting clays, pistol or rifle instruction, ATV tour, spa visit, horseback trail ride to dinner
Dinner at the Chuckwagon, prepared by participants
Late night evenings by the fire
Breakfast & departures
Chef Albert of Outdoor Solutions
Big game butchering & preservation, sausage making, jerky, preserving recipes - bison as subject protein, but applicable to: beef, venison, elk, antelope, moose, etc.
Chef Nik of Sweetgrass
Cooking over open fire, asador cross, spit roasting, primitive cooking techniques
Chef Deirdre of Sweetgrass
Regenerative agriculture, culinary gardening, farm tour & poultry processing (domestic and wild): butchering, handling, recipes & preservation (chicken, duck, goose, guinea fowl, pheasant, chukar & a wide variety of heirloom organic garden vegetables).
Four nights private lodging in upscale cabin queen rooms, course, materials, food, beverage - including alcohol, airport transportation, approximately 75# of packaged meat, poultry & products, (steaks, roasts, sausage, ground, stew meat, pate, jerky, spice rubs, marinades, etc.)
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If you have any questions, please reach out to us (below) or call us at (918) 258-7817.
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