Le Pigeon Wins Nicky USA's 10th Annual Wild About GameDocument Transcript
Broussard Hill Communications
Melissa Broussard, 503-702-4620
Lisa Hill, 503-327-8328; cell: 503-730-8055
LE PIGEON’S GABE RUCKER TAKES 1ST AT NICKY USA’S
10TH WILD ABOUT GAME COOK-OFF W/ BUTTER POACHED
QUAIL & FOIE GRAS GNOCCHI
James Beard Award-Winning Chefs Philippe Boulot and Vitaly Paley joined Food & Wine’s Best
New Chef Jonathan Sundstrom to judge dishes with ingredients from Poached Quail and Squab to
Pheasant and Venison Rack
Editor’s Note: Photos and recipes of the winning dishes are available.
PORTLAND, OR – (September 20, 2010) – The mystery black box ingredient is revealed and the chefs
have two hours to create their game dish at the 10th Wild About Game Festival sponsored by Nicky USA.
After tasting nine dishes featuring elk, venison, quail, guinea hen and rabbit, the judges narrowed down the
culinary talent. Portland’s Gabe Rucker of Le Pigeon took top honors at the Wild About Game cook-off using
Nicky Farms Quail in a dish with foie gras gnocchi, chanterelles, leeks and pickled peaches.
The nine competing chefs had two hours to prepare an original dish using game meats or fowl for the panel
of judges, including Philippe Boulot, Culinary Director for the Heathman Restaurant, Vitaly Paley, chef and
owner of Paley’s Place, and Jonathan Sundstrom, chef and owner of Lark in Seattle. The 2010 event
included chefs from Portland and Seattle competing in the black box cook-off. Other events throughout the
day included cooking demonstrations with David Kreifels of Laurelhurst Market, Scott Campbell of Silvies
Valley Ranch and Bruce Aidells and Nancy Oakes; and a pig butchering seminar with Morgan Brownlow
and Aaron Silverman of Tails & Trotters.
2010 Wild about Game Award-Winning Chefs
• 1st Place –Gabe Rucker, Le Pigeon, Portland, OR – Butter Poached Quail with Foie Gras
Gnocchi, Chanterelles, Leeks and Pickled Peaches
• 2nd Place –Naomi Pomeroy, Beast, Portland, OR – Pheasant and Chanterelle Pot Pie with Sherry
Cream and Foie Gras Fennel and Wild Flower Salad.
• 3rd Place – Chris Carriker, Gilt Club, Portland, OR – Roasted Venison Rack with Huckleberry
Mazzafegati and Hunter’s Pie.
2010 Wild about Game Cook-Off Chefs:
• Jason Barwikowski, Olympic Provisions, Portland
• Chris Carriker, Gilt Club, Portland
• Seth Caswell, Emmer & Rye, Seattle
• Matt Christianson, Urban Farmer, Portland
• Gregory Denton, Metrovino, Portland
• Jake Martin, Fenouil, Portland
• Tony Meyers, Serrato, Portland
• Naomi Pomeroy, Beast, Portland
• Gabriel Rucker, Le Pigeon, Portland
About Nicky USA:
Founded in 1990, Nicky USA is the Northwest’s leading distributor and processor of game birds and meats.
The Portland-based company has forged relationships with local and international ranchers, as well as
James Beard Award-winning chefs in an effort to make wild and farm-raised game a mainstay of specialty
markets and fine restaurants. Nicky USA recently launched a specialty line of products called Nicky Farms,
featuring Northwest raised rabbit, quail, elk, fallow venison, and American bison. Nicky Farms also has a
line of specialty sausages that combine Northwest ingredients such as an elk sausage with wild
huckleberries and Pinot Noir. Nicky USA hosts Wild About Game: an annual Iron Chef-style cooking
competition and festival promoting sustainably raised game birds and meats. For more information, call
Nicky USA at 503-234-4263 or visit www.nickyusa.com. Follow NickyUSA on Twitter and Facebook.