7th Annual Field to Table Dinner

Presented by FINEX Cast Iron Cookware Co.

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Tickets are no longer on sale for this event.

The Field to Table Dinner is an incredible experience, unlike any event you’ve ever attended!

Public land owners from across the continent will be treated to wild game appetizers and locally inspired cocktails. From there you’ll enjoy a one-of-a-kind three-course dinner prepared by a trio of accomplished wild game chefs. Each dish will be carefully paired with hand-selected wine and brews. After dinner, guests will be treated to handmade desserts with coffee or a digestif around the fire. If you have questions regarding the dinner, please don't hesitate to reach out to Trey Curtiss or Kylie Schumacher. 

Culinary Building, Missoula Fairgrounds, March 16, 2023

Presenting Sponsor

Participating Sponsors

Featured Distillery: Dry Fly — De Nux Distributors
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2023 Field to Table Dinner Chefs


Hank Shaw is an American chef, author and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. He is the author of five books: Hunt Gather CookDuck Duck GooseBuck Buck MoosePheasant Quail Cottontail and Hook Line and Supper, all wild game cookbooks. 


Adam Steele was fortunate enough to learn about cooking at the same time he was growing up in wild places and combines these to help teach others. He currently hunts and fishes the St. Johns watershed in central Florida where he runs a small abattoir and processing shop. Proud to call Florida home with his family, and dog named Roux, he volunteers as the Florida chapter R3 chair. 




Nathan Parrish started in kitchens freshman year of high school. He traveled and spent time in Michelin-starred restaurants in Spain and France for two years once graduated. After traveling overseas, Nathan was at Canlis in Seattle, Washington for three years and went on to work as a whole animal butcher before moving to Montana where he and his father started their own brand, GrizzlyFish. A clothing company that works with and supports BHA and other non-profit conservation organizations now lives and works as a full-time fly-fishing guide and shooting instructor at The Ranch at Rock Creek.



Giancarlo Lawrence is a father, fishing guide and chef from Southern Washington. Growing up along Washington's coastline, Gian found himself fly fishing for salmon and steelhead and harvesting fresh shellfish. With a deep love for wilderness and conservation, he has dedicated his life to working with salmon and the environment surrounding. 



Liz Lynch is a Wyoming chapter board member, a lifelong nature nerd and food geek, an archaeologist, and a “late to the party” hunter. She was fortunate enough to learn how to hunt in her mid-20s from a mentor who was not only a great ethical role model, but a great culinary one, too. Slow food holds a special place in her heart, and wild game cooking is her primary love language.



Matthew Weaver, a graduate of Montana State University’s Food Enterprise Program, Matthew is the Production Manager at Gastro Gnome Meals, a Bozeman backpacking food company. But he doesn’t just love the logistics of food, he loves the hunting, fishing, and foraging of anything edible. He spends his free time crafting ways to make even the most intimidating items delicious. Currently, he is diving deep into different cultures' flavors and techniques to expand his cooking toolset- so expect something out of the ordinary for his tasty bite at the Field to Table dinner!


Shannon Waters, A former professional chef, restaurant consultant, and culinary school professor, has spent a lot of time in kitchens. Formally trained at The French Culinary Institute in New York, she went on to hold positions at some of the best restaurants in the country and gain skills and techniques from renowned Chefs across the globe. Her love of cooking and the outdoors collided when she packed a heavy cast iron pan into the backcountry. That’s when she realized that if she was going to enjoy a great adventure and a great meal, she was going to have to find a solution for packable meals- and started Gastro Gnome Meals, a packable food company in Bozeman, Montana. Shannon now eats a lot of really dry food in far-flung places accessible by packable boat, mountain bike, or skis. When she's not out there, she holds court in the kitchen at Gastro Gnome. 



Zoey Osborne was raised in Trout Creek, Montana before moving to Missoula in 2016 to study at the University of Montana. Before beginning a career in community health and wellness, Zoey had been a farmer and worked as a timber foreman and wildland firefighter with the U.S. Forest Service at the Cabinet Ranger District. Zoey has an immense passion for pursuing a lifestyle centered around health fitness, nutrition, and sustainability. She works hard to do so by purchasing what food she can’t grow herself locally while also hunting and foraging to fill the pantry and freezer. Zoey loves exploring in the kitchen and finding new and exciting ways to make healthy food taste great. Zoey spends her weekends flying fishing, backpacking, and hunting. When stuck indoors, she enjoys working on crafts and sipping tea. In her free time during the work week, you can find Zoey in the gym or on the trail and avidly biking in between. 


Leslie Kaminski grew up in Ohio gardening, fishing, and cooking. But in 2009 she packed up the Jeep and headed west to live in the mountains of Colorado. Leslie has always had a strong connection to carrying on family recipes and gardening. That move west turned her into a hunter of wild game, a fly fisher, and an advocate for public land, water, and conservation. Access to wild game has afforded a whole new level of culinary adventure for her. The joy Leslie experiences while sharing a meal or cooking for her friends or family is not surprising. Her expression of conservation is undoubtedly through food. No spring is complete without turkey hunting, planting a giant vegetable garden or foraging tender wild onions. Leslie continues to be an avid backpacker and cross-country skier, all things she likes to do while dreaming of her next flats fishing adventure, pheasant or elk hunt.  Whether it comes from the land, stream or garden she's already planning on how to share it with guests at her table. Leslie is honored to be a chef at the 2023 Field to Table dinner.


Tom Healy is the former Vice Chair and Region One representative for the Montana Chapter of BHA.  He is a passionate bird and big game hunter and lives with a motley pack of bird dogs, horses and a mule in Wisdom, MT.  If he is not working in his shop, or volunteering on behalf of conservation, he is frequently lost somewhere on our Public Lands.  Tom frequently cooks for  BHA Hunting for Sustainability events.


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