On April 18th, BHA took their 8th annual Field to Table dinner to the midwest for the first time. Made possible by presenting sponsors Benchmade and Dometic, we hosted 72 guests at the Kjos Barn in Webster, Minnesota. As usual, we enjoyed good music, good company, and of course, good food while celebrating our accomplishments and those yet to come.

We owe tremendous thanks as well to our participating sponsors, Planetary Design, Sextant Wines, Dry Fly Distillery, and Unmapped Brewing and auction donors, Bill Hanlon, Tony Vandemore, Jim Harrington, Bryan McGinty, Chris Parrish, and Lee Kjos. Generous donations for the dinner were also made by Weatherby. A final thank you to BHA Stewardship Coordinator, Bard Edrington V, for providing the best tunes for the night. Without them, this dinner would not have been possible!

Photography by Stephen Krippner of Arrows North Outdoors

Appetizer chefs Greg and Pete Kvale, Emily Cohill and Jaime Carlson greeted guests upon arrival with unique and savory wild game appetizers and hand-crafted cocktails. Cocktails were made from wild bitters and syrups by Jamie Carlson using Dry Fly Distilling liquor. Beer and wine were provided by Unmapped and Sextant.

Waterfowl Giblet Pate Deviled Egg with Caper Mignonette from Pete and Greg Kvale and Emily Cohill.

Wild Rice and Grape Leaf Rolls with Hummus from Chef Jamie Carlson

Snow Goose Pastrami on Crostini with Goat Cheese and Pickled Onions and Ramps from chefs Pete and Greg Kvale and Emily Cohill.

Guests were ushered upstairs where they were greeted by original tunes from Bard Edrington. Before the toast could begin, we called recognition to a small table at the entrance of the room where BHA's Armed Forces Initiative member, Mike Verhoeven, recognized Prisoners of War, Missing in Action, and all who fought for the places we love but could not join us.

Guests then indulged in an unforgettable three-course meal from a trio of accomplished chefs: Adam Steele, Tom Healy, and Jeff Benda. 

Wild Pork Chorizo Empanadas, Mojo Pasteles with a Heart of Palm Salad from chef Adam Steele

Andouille & Blues: Smoked Tomato Etouffee - A cajun stew of blue or "dusky" grouse, made with elk bone broth, smoked tomatoes and spices. Served over a savory waffle and garnished with elk andouille, elk prosciutto, creme fraiche, and holy trinity jam (peppers, onions & celery with Chippewa National Forest maple syrup and spices)

Waterfowl and Oyster Mushroom Fritters, Edamame Succotash with Deer Bacon, Garlic and Celery Aioli, Truffle Pea Puree

As if that wasn't enough to satisfy the stomach, dessert chefs Jeff Williams, Emily Cohill, and Paul Keevan topped the night off with decadent and locally inspired desserts.

Parsnip Cake with Brown Butter-Angostura Frosting & Goose Fat Caramel Sauce 

PawPaw Pudding with Duck Fat Vanilla Wafers

Hand Harvested Wild Rice and Brown Butter Pound Cake, Bacon Fat Sear, Juneberry Port Wine Compote, Cardamom Whip

BHA's Field to Table dinner continues its tradition of celebrating the best part of the hunt - the food we put on our plates. Our chefs and partners dedicate their precious time and talent to bring the BHA family together - to raise funds, and a glass, to our past and future work for our wild places.

Support BHA's work on behalf of our public lands and waters, fish and wildlife, and outdoor traditions.