Conservation partners serving up second course for Taste of the Wild cooking expo

LITTLE ROCK — The Arkansas Game and Fish Foundation, Arkansas Game and Fish Commission and University of Arkansas Pulaski Tech have returned to the test kitchen to prepare an event to show off the perfect fusion of culinary genius and conservation. The second “Taste of the Wild” at Pulaski Tech’s Culinary Arts and Hospitality Management Institute will begin at 5:30 p.m. April 24.

The event will feature cooking demonstrations and generous samples of wild-game dishes from wild-game gourmets versed in the rich flavors of the outdoors. Anyone who’s tired of the same old duck poppers and deer-meat chili will be able to pick up some new recipes to turn their harvest into a meal worthy of the fine china. Venison and duck were such hits at the first event that they’ll be coming back for an encore. The chefs have added the fresh spring tastes of fresh walleye, catfish and wild turkey to the menu for this event as well. Each delicious dish featured in the evening’s cooking extravaganza will be paired with a special cocktail from local beverage vendors blended specifically with the source of the meal in mind.

Wild game and fresh-caught fish are some of the healthiest, most locally sourced proteins available, and can be some of the most inexpensive meat you can provide to your family. In addition to being free of hormones and preservatives, proteins from deer, ducks and especially fish and turkey are some of the leanest meats available.

Unfortunately, this combination of cooking and conservation education is only available for 150 guests, and tickets are available on a first-come, first-served basis. Tickets are $75 and must be purchased online through the AGFF’s Bidpal account. Visit www.agfc.com/education/taste-of-the-wild for more information.

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QUAIL OVER LETTUCE
Grilled rosemary quail with white muscadine sauce was a featured dish at the first Taste of the Wild last October. AGFC photo.