FYI: The tickets are transferable — I will give you two free codes to use on the website so if you don’t live in the area but know someone who does, win them on their behalf…or plan a trip to Oregon — it’s beautiful here!
Devil Kreik — Double Mountain. This is how you start the day off right at WAG!
I may be biased, but I feel confident in saying if you like food and live in or near Oregon, Nicky USA’s Wild About Game is the event to be at. WAG started 13 years ago as a chef appreciation party and still attracts many people who work in the culinary industry. So even though you can taste everything from local provisions (honey, oil, cheese) to game meats (elk, venison, water buffalo), it isn’t the bone-crushing cluster that many open-to-the-public food events are. I’m looking at you, Cochon 555.
I promise, you won’t have to fight through a crowd to eat foie s’mores or stand in a huge line for a 1 oz pour of beer. Instead you can just chill out with a glass of wine and a plate full of cheese, Iberico chorizo, wild boar sausage and quail tacos and enjoy the day.
This is why when I was asked if I’d like to give away two tickets to the event this fall, I jumped at the chance. It’s the meatiest, booziest and most fun food celebration I’ve ever gone to and I relish the opportunity to share the love with new people!
It’s also the reason I now work for the company who hosts it — seriously! My first WAG was 6 years ago and it’s where I met my boss and several of my current co-workers. I was won over by the absolute indulgence of the day — for me that moment was spying a smoking hot grill covered foie gras (both goose and duck) which was then set out for everyone to
nibble on stuff into their mouths. It was insane! And after I ate my weight in foie gras, I sampled local wines, beer, and tons of tasty treats (pheasant, bacon, Kobe beef, quail, buffalo, etc). I get the meat sweats just remembering how much I ate.
WAG 2011: I have fond memories of this massive pot of foie gras!
And since that year, the event has only gotten bigger and better. Last year there were people handing out samples of Iberico pork, Oregon elk, Olympic Provisions Salami, Salt & Straw ice cream made with foie gras and so much beer I thought I had died and gone to heaven. There was also a cooking competition and chef demos going on throughout the afternoon. See my post with more pics from last year here!
Part of the winning dish from last year’s competition: Elk-and-Beet Tartare with Pickled Quail Eggs and Watercress