Issues
February and March can be brutally cold, so in this issue we spend some time by the fire, reflecting on the grand adventure that is the upland hunting lifestyle. ...
As the wingshooting seasons continue to unfold this year into next, we move deeper into the experience of traditions that bind us to the elements we love about the sport. We’re part of a collective,...
Filed In: Bourbon, Drink, Experience, Recipe, Toasting the Hunt
The entire category of liqueurs is one to pay attention to, and you might want to consider carrying a bottle along on your next trip. ...
Filed In: Chef, Chef + Plate, Culinary, Experience, Quail, Recipe, Toasting the Hunt
Chef Dean Fearing, owner and chef of Fearing’s says of his Dallas restaurant, “Texas cuisine without borders. Our mainstay is definitely a strong Texas cuisine with bold flavors, but I love Asian,...
Using gamebird feathers as the dressings for fishing flies will preserve the memories of successful hunts, and extend the bounty of your hunt to a trout stream or other fishery....
Passions are running high as American wingshooting seasons open and we begin our annual endeavors afield with bird dogs, shotguns, and friends. The triggers of memories are often such stimuli as the s...
In planning each issue of Covey Rise, we particularly embrace one word, a word that informs so much of the upland lifestyle: That word is bespoke, or custom-made or made to order....
All wingshooters get a special thrill from seeing, holding, or shooting a best gun. These are works of art as well as highly functional tools of our passions. In the June-July issue, we meet stocker, ...
Filed In: Chef, Chef + Plate, Culinary, Experience, Toasting the Hunt
Chef Dean Fearing of Fearing’s Restaurant in the Dallas Ritz Carlton describes his menu as “Texas cuisine without borders,” as the many fantastic selections and flavors surprise and delight gues...
exclusive
Filed In: Online Exclusive
Chef Sean Finley says: “I’m fortunate to have several very talented sous chefs who work with me in our kitchens. As all executive chefs are, I’m constantly training my staff so that I may pursue...
