Full information on demonstrations coming soon.
Gourmet Gone Wild (GGW) is a outreach program that works by connecting with urban and suburban constituencies to enhance their support for hunting and angling, while building on their interests in gourmet and local foods. GGW hosts events that introduce the concept of conservation, hunting, and angling to a new generation of conservationists, by bringing the message to the table, literally. During each event, epicureans sample professionally prepared wild fish and game harvested in Michigan and learn about the benefits of eating local. At the events, attendees also learn about the important role that hunters and anglers play in conserving natural resources.
Chef Dan Nelson is an avid sportsman who has always had a passion for cooking and was often in charge of the family meals from a very young age. The first professional kitchen he worked in was at the Old Dixie Inn, a wild game restaurant ran by Master Chef Dave Minor. This early experience, followed by many years of professional experience while attaining his degree from Michigan State University, paved a path connecting his inner sportsman and culinary inquisitor. Chef Dan has spent the last decade perfecting wild game cuisine and processing, working to bring great wild game to the tables of both hunters and non-hunters interested in healthy, sustainable, and delicious fare. He currently manages the Table Restaurant in Midland, Michigan and also serves as Executive Chef for Gourmet Gone Wild.