Issues
Filed In: Chef + Plate
Recipe by Chef Angela Highsmith. Featured in the June/July 18 Issue. ...
Filed In: Chef + Plate
Recipe by Chef Ruthie Landelius. Featured in the June/July 18 Issue....
In Patagonia, a man can simultaneously lose and find himself. In the last issue of Covey Rise, we introduced you to Rance Rathie and Travis Smith of Patagonia River Guides. Reid Bryant and photographe...
Filed In: Chef + Plate
“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look, similar to thin tree bark. Look for t...
In Patagonia, a man can simultaneously lose and find himself. In the last issue of Covey Rise, we introduced you to Rance Rathie and Travis Smith of Patagonia River Guides. Reid Bryant and photographe...
Filed In: Chef + Plate
When Chef Gillespie is not working in one of his award-winning restaurants, he can be found with a shotgun, rifle, or bow in hand, enjoying the outdoors. “I grew up in a family that was very avid in...
Filed In: Chef + Plate
We recently spent the evening at Gunshow, an Atlanta based restaurant, to enjoy the sights, sounds, and of course the food and drinks. The menu included everything from Nduja Agnolotti to Sausage-Stuf...
Filed In: Chef + Plate
“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look, similar to thin tree bark. Look for t...
Right before your New Year resolutions wear off and just in time for a little R&R after the holiday meals, the newest issue of Covey Rise is here and as always, is packed with the ultimate in the upla...
Upland hunting in the rugged West offers special challenges and rewards. In this issue we get three perspectives on hunting; chukar in sagebrush country, Hungarian partridge in Wyoming, and Valley qua...
