V4N5 Aug/Sept 16
An 11,000-mile journey for grouse across the United States to the moors of England....
Hunting pheasant in North Dakota, the author discovers an extraordinary community of dogs and the dedicated handlers who lead by quiet discipline....
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....
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....
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...
