Issues
Filed In: Chef + Plate
Recipe by Chef Ruthie Landelius. Featured in the June/July 18 Issue....
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...
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...
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...
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...
The development of gamekeeping has, to a degree, followed the advancement of sporting arms. In the British Isles, the invention of the muzzleloading gun in the early 17th Century added a new dimension...
A quarter-inch of ice lay on the surface of the flooded Arkansas rice field in early January. Tank, a 6-year-old German wirehaired pointer, sat quietly in the blind as we waited for the morning’s fi...
To see an English Pointer at work, quartering a grain field and slamming into scent, is to see a pointing dog defined. In that frozen moment, it all becomes clear: movement suspended in a still life o...
Mike Stewart had his target market. He had his training process. He had his vision of the perfect gun dog. Now all he needed was an opportunity to put it all together. That opportunity came in 1999, w...
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...
