As the tide slowly rolled into Yaquina Bay I looked down at my bucket in contempt. This was not the plan. This was not the plan at all. The three of us, my long time co-conspirator Ryan and my middle son Cameron, had been digging for the better part of an hour and had about … Continue reading Basque Clam and Trout Risotto
Author: Chef Randy King
Breakup Letter with Geese
Dear Geese, After a long and thoughtful consideration of our relationship I would like to formally submit my break up letter. While I would love to admit fault in this relationship I just cannot. It is not me, it’s you. Please take a moment and read my complaints laid out below that prove that I … Continue reading Breakup Letter with Geese
Venison “Pot Roast” with Forty Cloves of Garlic
“There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.” – James Beard James Beard, the iconic American Chef, was born in Portland Oregon. The “Dean of American … Continue reading Venison “Pot Roast” with Forty Cloves of Garlic
Interview with Heather’s Choice, Bear Soup and Backcountry Nutrition
It was when I started shaking involuntarily that I realized I might have pushed myself to hard. I had hiked five miles out onto the tundra north of the Brooks Range in Alaska, then dropped my 60# pack and headed out after a caribou. Several hours and seven miles later I returned to camp, lightheaded, … Continue reading Interview with Heather’s Choice, Bear Soup and Backcountry Nutrition
Antelope Kefta
It was a windy Saturday in November when I gathered my two older boys, my nephew and my buddy for a road trip to the happy antelope grounds. We had drawn the not that coveted doe tag for the area and were looking to make meat. I had filled my freezer already with an elk, … Continue reading Antelope Kefta
