A lifelong outdoorsman and an Executive Chef, CHEF IN THE WILD author Randy King offers a comprehensive primer for the hunter and fisherman wondering what to do with his or her harvest. In his book, King recounts his adventures in the mountains and rivers of the West in humorous and thoughtful essays providing helpful information on the cleaning, storing, preparation and cooking of wild game. Join Chef Randy King for the evening as he prepares recipes from his cookbook CHEF IN THE WILD. 

Cost: $55 payment is required at the time of sign up.