Greetings! It's been a busy summer, one I'll never forget. First and foremost, I got back on deck as a commercial fisherman for the first time in a long while. I worked as a deckhand aboard the F/V Heather Anne in Juneau, Alaska, where my
friend Tyson Fick of Taku River Reds and I gillnetted salmon this past month. We did pretty well on sockeye and coho salmon, well enough that if you are interested in our salmon, which is ultra high premium -- we gill, gut and pressure bleed every single fish as it comes on board -- you can order it online here. You will need to put together at least a 25-pound order, though. Tell them I sent you. Working as a commercial fisherman is hard work, and even a few days after
stepping off the deck my forearms are sore! But it's honest work, and I'll be back at it again in the 2019 season. Most of the rest of this past summer I've been on book tour. I had some great times in Canada, Buffalo, Boston and Texas before I hit Alaska.
But now's when the real tour heats up. Lots and lots of events from here until December. You can see where I'll be each week here. Up next in September is Arkansas, Seattle and Oregon. - Sept. 7 - Book dinner in Bentonville, Arkansas with James Beard Award-nominated Chef Matt McClure at The Hive. You can RSVP here.
- Sept. 8 - I'll be a judge at the World Championship Squirrel Cook Off in Bentonville. I'll have plenty of books for sale while I am there. Come, eat some tree ninjas, and enjoy the fun! Details here.
- Sept. 9 - I'll return to Rebel Kettle in Little Rock, AR for a beer bash and small game feast. Chef Gwen Jones is cooking up specials based off the cookbook, and there will be lots of books and beer. What more can you ask for? No reservations needed, just swing by!
- Sept. 13 - Another book signing at Filson, only this time at their world HQ in Seattle. This is also a free event, but they'd like you to RSVP so they know how much beer to buy! You can RSVP here. (Scroll down)
- Sept. 15 - Book dinner at Il Corvo in Seattle. This is a five course dinner with wine, and everyone gets a signed copy of the book. This dinner is mostly sold out already, but there are still a few
seats left if you move fast! Get your spot here.
- Sept. 24 - I return to The Drake in Bend, Oregon for a book dinner with my friend, Chef John Gurnee. Details on this dinner are still TBD, but you can hold your spot by calling the restaurant at (541) 306-3366.
- Sept. 26 - Back at Filson, only this time in Portland, OR. This too is a free event, and
I'll be doing a cooking demo outside the store if it's not pouring rain out! RSVP here so they know how much beer to bring!
- Sept. 28 - I'll be returning to Elder Hall for a book party. A bunch of my chef friends in town will team up with Chef Jason Francis French to create small plates based off the cookbook. You can get your reservation here. Each ticket comes with a signed
book!
October is when things get hectic. I'll be in the Midwest all that month, so stay tuned for exact places and dates. (Or click here for the preview!)
Duck Hunters! I will be doing another Culinary Hunt this coming season in Oklahoma with Larry Robinson of Coastal Wings. My sous chefs will
be Killer Chefs' Jesse Morris and Joshua Valentine, a finalist on
the TV show Top Chef. The hunt/Cooking school will be from January 17-20, 2019 in Frederick, Oklahoma, about 2 hours from either OKC or Dallas.
You can expect AMAZING goose and duck hunting. Mostly puddle ducks (mallards, mostly) and fantastic hunting for lesser Canada geese. They get specks and snows, too. You'll get three guided hunts, room and board, bird processing, cooking classes, a signed copy of whichever book of mine you want, and we cook you awesome dinners every night. Cost is $2250+tip, which is a screamin' deal when you cost it all out! Space is limited.
Want in? Email me at scrbblr@hotmail.com Many of you already have your copy of Pheasant, Quail, Cottontail. If you haven't, you can buy one on Amazon or order it at your
local bookstore anywhere in the US or Canada. 100,000 thank yous for your support! My request: I'd be super grateful if, once you've read the book, you could post a review to Amazon. Believe it or not, reviews really do drive sales on Amazon -- the more a book gets, the more Amazon's computer bots say, "hey, this is a great book,
we're going to feature it!" Thanks in advance for doing this -- it really helps me out!
September is one of my favorite months!
Dove season kicks it all off in most states, but in the north it's all grouse all the time. Many big game hunts have started, notably archery elk and antelope. Small game starts kicking in each week.
Fishing is still going
strong, with salmon in the rivers, trout in the streams, and cooler weather bringing on a last push of walleyes, perch and bass inland. Tuna and striped bass are in high season.
Gardening? Hell, everything's ripe now, and it's the main month for peppers and tomatoes. If you're like me, you are busily preserving your harvest for winter.
Foraging? It's still berry time, and the nuts are starting, notably pine nuts and acorns. Mushrooms
are also making an appearance in most states.
Whatever floats your boat, it's happening in September.
Here are some recipes and techniques to try with your harvest this month:
I could go on, but that should get you
started.
Have fun this month, and I hope to see as many of you as I can on the road this year! For those of you in the Midwest and the Northeast, visit my book tour schedule to see when I'll be near you. See you
soon! |
I am on the road a lot, often in wild places in search of fish, game or wild edible plants and mushrooms. If you want to keep up with what I am chasing at the moment -- and this will give you
a good, real-time indicator of what's in season where I happen to be -- follow me on Instagram. My handle there is @huntgathercook Instagram is often the only social media account I update when I am out and about. I am of course also on Twitter as @hank_shaw and Facebook as /huntgathercook as well. Day in and day out, however, most of my online interaction is on Hunter Angler Gardener Cook, or in a Facebook forum I run called Hunt Gather Cook. It's a closed site, so I have to let you in, but just let me know you are a newsletter subscriber when you answer the
entry questions and yer in. Hope to see you there! |
|
|
|
Rabbit season is open in most states, and this is by far my favorite way to cook a cottontail. Buttermilk fried like chicken. Rabbit is one of the few wild animals you can fry like a farmed one. |
|
How to make acorn flour at home
Every autumn I go out, gather acorns and make flour from them. It is a gluten-free flour with a lot of flavor, and, if you do it right, enough starch to mimic gluten so you can make bread and other items with it. Any sort of acorn works, but there are differences between them. |
| |
Pheasant, Quail, Cottontail is the most comprehensive, lushly photographed and illustrated cookbook covering upland birds and small game ever produced. At 336 pages, with more than 100 color photos and 125 recipes for everything from pheasants, quail, rabbits and grouse to woodcock, hares, squirrels, partridges - you
name it! What's more, every purchase helps habitat: I am donating a portion of the proceeds of every book sold to Pheasants Forever and Quail Forever to restore, maintain and expand habitat for all upland birds. |
|
|
|
