Nicky USA presents and/or participates in several events throughout the year from a wonderful Wild About Game Cook-Off, to restaurant shows, to special dinner events. Please find a current listing of events below.
Upcoming events...
Previous events...
LAURELHURST MARKET WINS TOP GAME HONORS AT NICKY USA’S 9th ANNUAL WILD ABOUT GAME COOK-OFF 
Judges Janie Hibler, Chris Cosentino and Tom Douglas taste dishes with ingredients from Buffalo Heart and Duck to Guinea Hen, Pheasant and Partridge
After tasting ten dishes featuring ingredients such as elk, venison, quail, guinea hen and rabbit, the judges had to narrow down the culinary talent. Portland’s David Kreifels and Will Cisa of Laurelhurst Market took top honors at the Wild About Game cook-off using Nicky Farms Rabbit in a dish of chard wrapped rabbit saddle and sausage stuffed into the hindquarter.
The ten competing chefs had two hours to prepare an original dish using game meats or fowl for the panel of judges, including Janie Hibler, cookbook author and contributing writer for Gourmet, Chris Cosentino, chef of Incanto in San Francisco and founder of Boccalone, and Tom Douglas, restaurateur and cookbook author, Seattle. The 2009 event included chefs from Portland and Seattle competing in the black box cook-off. Other events throughout the day included cooking demonstrations with Pascal Chureau of Fenouil, Dustin Clark of Wildwood, and Chris Carriker of the Gilt Club.
“It’s a tough competition and picking the top three dishes wasn’t easy,” said Janie Hibler. “The chefs that won cooked completely different types of game but each creation was cooked to perfection.”
2009 Wild about Game Award-Winning Chefs · 1st Place –David Kreifels and Will Cisa, Laurelhurst Market, Portland, OR –Chard wrapped Rabbit Saddle and sausage stuffed hindquarter with Viridian terbais beans and a salmis sauce · 2nd Place –Philip Oswalt, Multnomah Athletic Club - Roasted Venison Rack, matsutake and venison liver hash in a sherry reduction. · 3rd Place – Gabriel Rucker, Le Pigeon, Portland, OR – Buffalo Heart and Onion Pierogi with seared liver, figs, chestnuts and brown butter.
2009 Wild about Game Cook-Off Chefs: · Paul Bosch, the Resort at the Mountain, Welches, OR · Matt Christianson, Urban Farmer, Portland · Joseba Jiménez de Jiménez, Harvest Vine, Seattle · Erol Kanmaz, Timberline Lodge, OR · David Kreifels, Laurelhurst Market, Portland · Tony Meyers, Serrato, Portland · Phil Oswalt, Multnomah Athletic Club, Portland · Gabriel Rucker, Le Pigeon, Portland · Pascal Sauton, Carafe, Portland · Karl Zenk, The Heathman Restaurant and Bar, Portland
TICKETS ON SALE FOR THE 9TH ANNUAL “WILD ABOUT GAME” FESTIVAL AT RESORT AT THE MOUNTAIN WITH TV CHEF CHRIS COSENTINO
Sunday, September 27, 2009
11 a.m. to 4 p.m. at The Resort at the Mountain, Welches, Oregon
Plus...IT’S ALL ABOUT GAME AT THE HEATHMAN RESTAURANT WITH TV CHEF CHRIS COSENTINO, VITALY PALEY, GABE RUCKER AND PHILIPPE BOULOT
Food enthusiasts will converge at Nicky USA’s 9th annual Wild About Game festival at the Resort at the Mountain for a day-long celebration of some of the world’s finest wild game and poultry on Sunday, September 27, 2009
 This annual event pairs some of the Pacific Northwest’s best game chefs with game birds and meats like Nicky Farms rabbit, fallow venison, elk, quail, buffalo and chucker, as well as Grimaud Farms Muscovy hen and Guinea hen, MacFarlane pheasant, Palmetto squab, Anderson Valley Ranch lamb, and Tails & Trotters hazelnut-finished pork. The Wild Game Cook-off and cooking demonstrations take place throughout the day from 11 a.m. to 4 p.m. The event also features a culinary marketplace with ample food and wine tastings and cookbook signings. Paul Bosch, the executive chef at the Resort at the Mountain will prepare a game dinner buffet starting at 5:30 p.m.
“We are excited to host our event at the Resort at the Mountain and bring together some of the best “game” chefs from the region,” says Geoff Latham, president of Nicky USA and founder of Wild About Game. “The event is a “must” for professional and amateur chefs who want to learn how to cook with a variety of game birds and meats.”
TICKET INFORMATION: $25 includes admission for one person to the all-day event including the Cook-off Competition, Chef Demos, Wine Pairing Seminar, Culinary Marketplace and Cookbook Signings. · $55 Wild About Game Buffet Dinner · $75 Combination ticket includes all-day event and one ticket to the Game Dinner
TO ORDER TICKETS: Call Resort at the Mountain at 503-622-2220. For more information about the event, please call Nicky USA at 503-234-4263.
Wild About Game brings together some of the region’s best “game” chefs as they improvise on the spot to prepare dishes from the finest game and poultry. Each chef will receive a “secret” ingredient – anything from buffalo or elk to squab or quail – to prepare a unique dish for the panel of culinary judges including Chris Cosentino, Food Network’s “Chef vs. City” and chef/owner Incanto and co-founder, Boccalone, San Francisco; Janie Hibler, cookbook author; and Tom Douglas, chef and cookbook author, Seattle.
~ Wild About Game Cook-Off Chefs ~
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Paul Bosch, The Resort at the Mountain, Welches, OR
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Matt Christianson, Urban Farmer, Portland
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Joseba Jiménez de Jiménez, Harvest Vine, Seattle (2005, 2006 and 2007 nominee, James Beard Best Chef Northwest)
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Erol Kanmaz, Timberline Lodge, OR
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David Kreifels, Laurelhurst Market, Portland
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Tony Meyers, Serrato, Portland
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Phil Oswalt, Multnomah Athletic Club, Portland
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Gabriel Rucker, Le Pigeon, Portland
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Pascal Sauton, Carafe, Portland
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Karl Zenk, The Heathman Restaurant and Bar, Portland
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~ COOKING DEMOS AND WINE PAIRING SEMINAR ~ 11 a.m to 4 p.m.
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The daylong event will include chef cooking demonstrations featuring last year’s award-winning cooking competition chefs, as well as a wine pairing seminar with Cole Danehower of NW Palate.
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Chris Carriker, Giltclub, Portland - Dustin Clark, Wildwood, Portland - Pascal Chureau, Fenouil, Portland
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Wine Pairing Seminar
Cookbook Signings - 1 p.m. to 3 p.m.
Barbara Dawson, owner of In Good Taste, will host a cookbook sale during the Culinary Marketplace. Visit with local cookbook authors during a book signing from 1-3 p.m. including Vitaly Paley, Cory Schreiber and Tom Douglas.
CULINARY MARKETPLACE – from Elk and Duck to Pinot Noir and Cheese - 11 a.m to 4 p.m
Wild About Game will feature a culinary marketplace throughout the day with tastings from Nicky USA purveyors including Palmetto Squab, Nueskes Applewood Smoked Meats, MacFarlane Pheasant, Grimaud Farms Guinea Hen and Muscovy Duck, Nicky Farms Fallow Venison, Nicky Farms Buffalo, Snake River Farms Kobe Beef, Anderson Valley Ranch, Sonoma Foie Gras, Hudson Valley Foie Gras, Tails & Trotters, Salumi Artisan Cured Meats, as well as Oregon and Washington wines and artisan cheese.
WILD ABOUT GAME BUFFET DINNER - 5:30 p.m. Tickets available for $55.
The day culminates in a Wild Game Buffet prepared by Paul Bosch, executive chef at the Resort featuring Nicky USA’s premier products -- from Nicky Farms buffalo and elk to venison rabbit sausage, quail, and pheasant.
IT’S ALL ABOUT GAME AT THE HEATHMAN RESTAURANT WITH TV CHEF CHRIS COSENTINO, VITALY PALEY, GABE RUCKER AND PHILIPPE BOULOT
 Meat savvy diners will indulge in the upcoming Northwest Game Dinner at the Heathman Restaurant and Bar on Tuesday, September 29, 2009 at 6:30 p.m. Chris Cosentino, TV chef, executive chef of Incanto and founder of Boccalone Salumeria in San Francisco, will join our local meat loving chefs Vitaly Paley, Gabe Rucker and Philippe Boulot for a menu dedicated to the wilder side of the food chain.
The meat feast will feature a reception with passed appetizers followed by main dishes and desserts designed by each of the guest chefs. Jeff Groh, sommelier at the Heathman, will pair wines with the game dishes. Locally owned gourmet meat purveyor Geoff Latham of Nicky USA will provide the game for the dinner from his newly launched Nicky Farms family of products including locally raised Nicky Farms venison, quail, rabbit, elk, and buffalo.
Chris Cosentino is visiting Portland as one of the celebrity judges for Nicky USA’ s 9th annual Wild About Game chef cook-off and festival held at the Resort at the Mountain on Sunday, September 27, 2009. For more information about Wild About Game tickets, please visit www.nickyusa.com Reservations for the Northwest Game Dinner are limited and the dinner price is $115 not including gratuity. For reservations, please call the Heathman Restaurant and Bar at 503-790-7752.
For Northwest Game Dinner & More - Please click here for more Information
2009 SCHEDULE OF EVENTS:
WILD ABOUT GAME COOK-OFF COMPETITION
Wild About Game brings together some of the region’s best “game” chefs as they improvise on the spot to
prepare dishes from the finest game and poultry. Each chef will receive a “secret” ingredient – anything from
buffalo or elk to squab or quail – to prepare a unique dish for the panel of culinary judges including Chris
Cosentino, Food Network’s “Chef vs. City” and chef/owner Incanto, San Francisco; Janie Hibler, cookbook
author; and Tom Douglas, chef and cookbook author, Seattle.
Cook-Off Chefs:
• Paul Bosch, the Resort at the Mountain, Welches, OR
• Matt Christianson, Urban Farmer, Portland
• Joseba Jiménez de Jiménez, Harvest Vine, Seattle (2005, 2006 and 2007 nominee, James
Beard Best Chef Northwest)
• Erol Kanmaz, Timberline Lodge, OR
• David Kreifels, Laurelhurst Market, Portland
• Tony Meyers, Serrato, Portland
• Phil Oswalt, Multnomah Athletic Club, Portland
• Gabriel Rucker, Le Pigeon, Portland• Pascal Sauton, Carafe, Portland
• Karl Zenk, The Heathman Restaurant and Bar, Portland
WILD ABOUT GAME COOKING DEMOS AND MARKETPLACE
Sunday, September 27th from 11 a.m. to 4 p.m.
Resort at the Mountain, Welches, Oregon.
The daylong event will include chef cooking demonstrations, as
well as a culinary marketplace showcasing Pacific Northwest food and wine.
Cooking Demo Chefs (confirmed to date): • Chris Carriker, Giltclub, Portland
• Dustin Clark, Wildwood, Portland
• Pascal Chureau, Fenouil, Portland
• Cole Danehower, editor, NW Palate Magazine
WILD ABOUT GAME BUFFET DINNER
Sunday, September 27
The day culminates in a Wild Game Buffet prepared by Paul Bosch, executive chef at the Resort featuring
Nicky USA’s premier products -- from Nicky Farms buffalo and elk to venison rabbit sausage, quail, and
pheasant.
Culinary Marketplace – from Elk and Duck to Hard Cider and Pinot Noir
The event will also feature a culinary marketplace with tastings from Nicky USA purveyors including
Palmetto Squab, MacFarlane Pheasant, Grimaud Farms Guinea Hen and Muscovy Duck, Duncan Cervena
Wapiti Elk, Nicky Oregon Fallow Venison, Nicky Farms Buffalo, Snake River Farms Kobe Beef, Strawberry
Mountain Beef, Salumi Artisan Cured Meats, as well as Oregon and Washington wines and artisan cheese.
Click here to read the full press release
PORTLAND AND SEATTLE CHEFS COMPETE IN GAME BIRD AND MEAT COOK-OFF AT NICKY USA’S 8TH ANNUAL WILD ABOUT GAME EVENT – OCTOBER 19
The Pacific Northwest’s top chefs, ranchers and cookbook authors will join Nicky USA's Geoff Latham in a day-long celebration of some of the world’s finest wild game and poultry at the 8th Annual Wild About Game & Wine Celebration on Saturday, October 19th, 2008 at The Resort at the Mountain.
“We are excited to host our event at the Resort at the Mountain and bring together some of the best “game” chefs from Portland and Seattle,” says Geoff Latham, president of Nicky USA and founder of Wild About Game. “The event is perfect for professional chefs and food enthusiasts who want to learn more about the versatile and unique ways to prepare game birds and meats.”
The event will include a culinary marketplace with food and wine tastings, and cookbook signings including Vitaly Paley’s new cookbook, The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest (Ten Speed Press). Paul Bosch, the executive chef at the Resort at the Mountain will prepare a game dinner buffet. For more information, please call Nicky USA at 503-234-4263.
WILD ABOUT GAME COOKING DEMOS AND MARKETPLACE
Sunday, October 19 from 11 a.m. to 4 p.m.
The Resort at the Mountain, Welches, Oregon. The daylong event will include chef cooking demonstrations, as well as a culinary marketplace showcasing Pacific Northwest food and wine.
Cooking Demo Chefs (confirmed to date)
Ben Dyer, Simpatica and Viande Meats and Sausage, Portland
Pascal Sauton, Carafe Bistro, Portland
Vitaly Paley, Paley’s Place Bistro, Portland (James Beard Award, Best Chef Northwest, 2005)
Paul Bosch, Resort at the Mountain, Welches, Oregon
WILD ABOUT GAME COOK-OFF COMPETITION
Iron Chef meets the Pacific Northwest when some of the region’s best “game” chefs vie for top honors as they create improvisational dishes from the nation’s finest game and poultry. Each chef will receive a “secret” main ingredient – anything from buffalo or elk to squab or quail – to prepare a unique dish for the panel of culinary judges.
Cook-Off Chefs (confirmed to date):
Jason Barwikowski, Clyde Common, Portland
Pascal Chureau, Lucier and Fenouil, Portland
Dustin Clark, Wildwood, Portland
John Gorham, Toro Bravo, Portland (Restaurant of the Year 2007, Willamette Week)
Erol Kanmaz, Timberline Lodge, Oregon
Joseba Jiménez de Jiménez, Harvest Vine, Seattle (2005, 2006 and 2007 nominee, James Beard Best Chef Northwest)
Troy McLarty, Lovely Hula Hands, Portland
Gabe Rucker, Le Pigeon, Portland (Food and Wine Magazine’s 2007 Best New Chefs in America and 2008 Nominee, James Beard Foundation Rising Star Chef of the Year)
Jeff Sprague, Genoa, Portland
Ethan Stowell, Union, Tavolata and How to Cook a Wolf, Seattle (2008 nominee, James Beard Best Chef Northwest and Food and Wine Magazine’s 2008 “Best New Chefs in America.”)
WILD ABOUT GAME BUFFET DINNER
Sunday, October 19
The day culminates in a Wild Game Buffet prepared by Paul Bosch, executive chef at the Resort featuring Nicky USA’s premier products -- from Nicky Farms buffalo and elk to venison rabbit sausage, quail, and pheasant.
CULINARY MARKETPLACE
from Elk and Duck to Hard Cider and Pinot Noir
The event will also feature a culinary marketplace with tastings from Nicky USA purveyors including Palmetto Squab, MacFarlane Pheasant, Grimaud Farms Guinea Hen and Muscovy Duck, Duncan Cervena Wapiti Elk, Nicky Oregon Fallow Venison, Nicky Farms Buffalo, Snake River Farms Kobe Beef, Strawberry Mountain Beef, Salumi Artisan Cured Meats, as well as Oregon and Washington wines and artisan cheese.
Click here to read the full press release!
Nicky USA at booth 1034 at the 2008 Northwest Foodservice Show
The Northwest Foodservice Show returns to Seattle, April 27-28, 2008 at the Washington State Convention & Trade Center. Produced by the Washington and Oregon Restaurant Associations, and now in its 46th year, you’ll want to plan for two days of action-packed show festivities including...
A trade show exhibit floor featuring more than 500 booths.
Educational Seminars led by industry experts.
Kitchen tips from first rate Northwest chefs on the Chef Demonstration Stage
Sampling of Northwest beers at the Washington Beer Commission Tasting Pavilion
Specialized products for ethnic foodservice at the World Products Pavilion
Displays of new and soon-be-be available products in the New Product Showcase
The salmon slinging antics of the Pike Place Fish Mongers
Networking opportunities with more than 12,000 of your industry peers.
NORTHWEST FOODSERVICE SHOW
Show Hours: Sunday, April 27 10:00am-5:00pm Monday, April 28 10:00am-4:00pm
Nicky's Wild About Game & Wine Celebration Sunday, October 14, 2007.
11 a.m. to 4 p.m. at The Resort at the Mountain, Welches, Oregon
Nicky USA, the region’s leading distributor and processor of game birds and meats, will once again celebrate the region’s local bounty at the 7th annual Wild About Game event. The daylong event will include four chef cooking demonstrations featuring rabbit, venison, squab and other game, as well as a culinary marketplace showcasing Pacific Northwest food and wine. The day culminates in a Wild Game Buffet prepared by Dale Rasmussen, executive chef at the Resort. Tickets to the day event are $20 per person and include entrance to the chef seminars and culinary marketplace. The Wild Game Buffet is $50 per person, not including beverages. For tickets to both Wild About Game and the Wild Game Buffet, please call the Resort at the Mountain at 1-800-669-7666.
Wild about Game is open to the public, as well as restaurant professionals who want to learn new methods of cooking and serving game from some of the leading chefs in the Pacific Northwest, including the 2007 James Beard award-winning chef, Jonathan Sundstrom from Lark. The chefs will present cooking demonstrations and tastings featuring Nicky USA products. Participating chefs include: Gabriel Rucker from Le Pigeon chosen one of the 2007 Rising Star chefs for Food and Wine Magazine; Scott Dolich from Park Kitchen, a 2006 Rising Star chef for Food and Wine Magazine and a 2007 James Beard nominee; Jonathan Sundstrom, from Lark in Seattle and winner of the 2007 James Beard Award for Best Chef: Pacific NW; and Joseba Jiménez de Jiménez from Harvest Vine in Seattle and a James Beard nominee for three years.
The event will also feature a culinary marketplace with tastings from Nicky USA purveyors including Palmetto Squab, MacFarlane Pheasant, Grimaud Farms Guinea Hen and Muscovy Duck, Duncan Cervena Wapiti Elk, Nicky Oregon Fallow Venison, Stangel Buffalo, Snake River Farms Kobe Beef, Strawberry Mountain Beef, Salumi Artisan Cured Meats, as well as Oregon and Washington wines and artisan cheese.
Wild About Game Participating Chefs ~
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Gabriel Rucker from Le Pigeon, chosen one of the 2007 Best New Chefs for Food and Wine Magazine
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Scott Dolich from Park Kitchen, a 2004 Best New Chef for Food and Wine Magazine and a 2007 James Beard Nominee
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Johnathan Sundstrom from Lark in Seattle, and winner of the 2007 James Beard Award for Best Chef: Pacific NW
Joseba Jiménez de Jiménez from Harvest Vine in Seattle, a James Beard nominee for three years
Click Here to view our Wild About Game Newsletter packed with the latest details
September 30, 2006 - Nicky's Wild About Game & Wine Celebration, Portland, Oregon
The Pacific Northwest’s top chefs, ranchers and cookbook authors will join Nicky USA's Geoff Latham in a day-long celebration of some of the world’s finest wild game and poultry at the 6th Annual Wild About Game & Wine Celebration on Saturday, September 30, 2006 at the Oregon Convention Center.
Events include a dynamic cook-off with the region’s best chefs, including many James Beard award-winning chefs; an Oregon wine and game pairing seminar with guest chefs and vintners; Ranch to Range cooking demos and cookbook signings. The featured guest is Fergus Henderson, chef and co-owner of St. John Bar and Restaurant in London and author of Nose to Tail Eating.
Click here to see a recent story about Wild About Game on KGW TV!
May 27, 2006 - Grazefest at the Portland Farmer's Market
 Portland Farmers Market and Nicky USA celebrated the health benefits and irresistible flavors of natural, pasture-raised foods from small, local farms during the first Grazefest, Saturday, May 27, from 8:30 a.m. to 2 p.m. Grazefest was a free event and is a part of the weekly Saturday farmers market, which is located on the South Park Blocks on the campus of Portland State University. Local cookbook author Diane Morgan and local food and wine writer Heidi Yorkshire co-hosted a four-hour Grazefest marathon of carnivorous cooking demonstrations. Chefs were paired with ranchers to dicuss grazing and raising practices and cooking techniques. View the full press release.
October 22, 2005 - Nicky's Wild About Game & Wine Celebration, Portland, Oregon
This year's exciting event took place on October 22 at the Heathman Restaurant & Hotel and the Western Culinary Institute in Portland. Attendees witnessed the Northwest’s top chefs competing in creating improvisational dishes from the region’s finest wild and farm raised game met local and national culinary experts, attended a wine pairing seminar with local chefs and Oregon’s finest wines, enjoyed wild game cooking demonstrations, and savored a wild game feast.
Wild About Game 2005 Cook-Off Results...
1st Place: Jonathon Sundstrom, Lark, Dish: Elk Tasting; Elk Loin Chip with Celery Root and Truffle Salt, Elk Liver with Pearl Onions and Quince-Vanilla Bean Gastrique, Elk and Wild Mushroom Crepinette. Wine: Domaine Drouhin Pinot Noir, 2003 Laurene
2nd Place: Jody Denton, Merenda, Dish: Grilled Buffalo Tenderloin w/Roasted Pumpkin Gnocchi, Apple Glazed Root Vegetables and Sauce of Smoked Bacon. Wine: Solena Cellars Del Rio Syrah, 2002 Rogue Valley
3rd Place: Scott Staples, Restaurant Zoë, Dish: Sautéed Quail Breast, Caramelized Pumpkin, Young Chard, and Fillet of Quail Leg Confit Faro, Prosciutto, Pomegranate Reduction and Curry Oil. Wine: Del Rio Vineyards Cabernet Franc, 2002 Rogue Valley
Below are additional 2005 top competing Chefs, what they prepared, and their wine pairing. (in no specific order)
Kenny Giambalvo, Blue Hour - Dish: Pan Roasted Squab with Autumn Vegetable Gratin, Brussel Sprouts, and Chanterelles. Wine: Solena Cellars Del Rio Syrah, 2002 Rogue Valley
Scott Dolich, Park Kitchen - Dish: Grilled Venison Tenderloin T-bone w/Sweet Pepper Stew & Chanterelle Mojo. Wine: Francis Tannahill Mason Dixon Syrah, 2002 Oregon
Thierry Rautureau, Rovers - Dish: Duck American, Asian, and Morrocan Style. Wine: Brooks Riesling, 2004 Willamette Valley
Joseba Jimenez de Jimenez, The Harvest Vine - Dish: Poached Boar in Coffee-Onion-Oils w/Pineapple and Coconut Coffee Sauce. Air of Orange; stew in Licorice. Wine: Brooks Riesling, 2004 Willamette Valley
Philippe Boulot, The Heathman - Dish: All Rabbit. Wine: Domaine Drouhin Pinot Noir, 2003 Laurene
Cathy Whims, Nostrana - Dish: Saltimbocca of Pheasant Breast w/ “Fegato” of Porcini and Squash on Spinach alla Romana. Wine: Domaine Serene Pinot Noir, 2003 Yamhill Cuvee
Listen to a Podcast!
Click here to link to a Podcast from the Seattle PI food editor
Hsiao-Ching Chou about our 2005 Wild About Game Cookoff
(once there, scroll down to November 1st, 2005).
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