We have a saying about WAG: What happens on the mountain, stays on the mountain. So I can’t show you any of the truly ridiculous pictures from last Sunday but I can show you lots of fancy food porn and I know that’s really what you’re here for.
First though, we must start at the beginning:
Welcome to the Mountain!
The view from Timberline Lodge is incredible in the summer. I hate snow, ice and the cold so I can’t speak to what it looks like in the winter, but seriously, in the summer, it’s breathtaking — even when you’re up way too early after not enough sleep!
View from Timberline Lodge
Big booze bottle
Meet the Meat:
Next up is the food. At Wild About Game, the focus is on game meats. So there is everything from elk and quail to Oregon-raised water buffalo and rabbit available for sampling. We also include lots of bonus meats: locally made charcuterie, Kobe beef, hazelnut-fed pork and non-meats: cheeses, pickled quail eggs, Oregon sea salt. And it’s all there for the eating…even the ice cream made with cherries and bone marrow!
A chunk off of a 3-pound foie gras terrine…Just a little WAG party snack.
To many people the word wag is a verb, often referring to the movement of a dog’s tail. For me (and my co-workers), WAG means Wild About Game, a huge meat-fest that our company hosts every fall on Mt. Hood in Oregon.
We invite a bunch of chefs from the Pacific Northwest, head to the mountain and basically eat and drink for an entire weekend. Though the event itself is hard to organize, it is amazingly fun and a great opportunity to actually hang out with many of our customers in a non-work environment, something that’s pretty hard to come by in the food industry!
WAG has become so infamous in the PNW that it’s one of the events that everyone in the culinary field wants to attend. It could be due to the high-end snacking (foie gras, Iberico ham, freshly shucked oysters) or to the booze (free beer, gin, whiskey and wine). And that’s just the day event — the afterparty is where people really let loose.