• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Le Pigeon Wins Nicky USA's 10th Annual Wild About Game
 

Le Pigeon Wins Nicky USA's 10th Annual Wild About Game

on

  • 660 views

 

Statistics

Views

Total Views
660
Views on SlideShare
660
Embed Views
0

Actions

Likes
0
Downloads
0
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft Word

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Le Pigeon Wins Nicky USA's 10th Annual Wild About Game Le Pigeon Wins Nicky USA's 10th Annual Wild About Game Document Transcript

    • Media Contacts: Broussard Hill Communications Twitter: BroussardHillPR Melissa Broussard, 503-702-4620 Melissa@broussardhill.com Lisa Hill, 503-327-8328; cell: 503-730-8055 lisa@broussardhill.com 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.