Field to Table Dinner

This June 3rd, 2021, Backcountry Hunters & Anglers will host the most incredible wild game dinner anywhere. 

Join us for our 5th Annual Field to Table Dinner. Guests will arrive at Heritage Hall in historic Fort Missoula where they will be met with an assortment of wild game appetizers and your choice of cocktails, beer or wine, served by our friends from Spotted Bear Spirits, New Belgium Brewing and Passalacqua Winery. After appetizers, guests will enjoy a 3-course meal, cooked and prepared tableside by our roster of twelve incredible wild game chefs. BHA’s North American Board Members will act as your sous chefs and hosts for the evening, making sure your drinks are topped off and engaging you in some quirky BHA trivia questions. After dinner you’ll be treated to a one-of-a-kind Montana-style dessert, along with coffee, a digestif, and maybe a live auction item or two. Anything can happen at this event, but one thing is guaranteed: a good time. 

Purchase your Field to Table Dinner tickets on our main Rendezvous page now!

2021 Field to Table Dinner Chefs


Justin Townsend has been a hunter and angler since he was a child. As a trained chef, he infuses his passions for the outdoors and cooking to create delicious wild meals. After joining the Coast Guard in 2015, he moved to Key West, FL, where the island serves as a lily pad for his many adventures on land and sea. He is the author of the cookbook, Eat Wild Game, and also hosts the Wild Fish and Game Podcast which focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from the pursuit of wild meat.



Wade and Rachel Truong are self-taught first-generation hunters, restaurant industry veterans, and the creators of Elevated Wild, their passion project. They celebrate wild places and our connection to the land and water through the food they cook.





Anna Borgman is a cook, butcher, educator and adult-onset hunter. Originally from Oregon, she moved to Montana to try to make life more difficult for herself. So far it’s working. She currently works as a cook in Bozeman and is the owner/founder of Forage Fed, which focuses on culinary education and the intersection of food policy and natural resource management. When she isn't in the kitchen, you can find her in the garden, shooting her shotgun, or attempting to read 10 books at once.





Michael Cravens, his wife, their two children, and their German short-haired Pointer make their home in Arizona. Living in a state with over 50% public land is not taken for granted and allows them ample opportunity for countless adventures. Michael spends his free time either roaming the mountains and deserts in search of healthy meat to bring home and feed his family or he is speaking out against those that threaten the places that allow this opportunity. Michael works as the Advocacy and Conservation Coordinator for the Arizona Wildlife Federation, serves as Vice-Chair for Arizona Backcountry Hunters & Anglers, and is a contributor for Hunt to Eat. Instagram: @mlcoutdoors





Geordie Robinson is a hunter, angler, and self-taught home cook. He primarily hunts big game, waterfowl, and fly-fishes for trout. He believes the days spent afield are only paralleled to days inside the kitchen or behind the grill, creating flavorful wild-game dishes to share and enjoy. He is the Colorado Chapter’s Regional Director for Boulder County and resides in Longmont, CO.





Jamie Carlson is 46 year old hunting, fishing and foraging enthusiast. He lives in Burnsville Minnesota with his wife, 2 kids and their Wire-haired pointer. He works as a registered nurse at the VA hospital in Minneapolis, Minnesota. In his spare time, he enjoys cooking and the great outdoors and when he can, he loves to combine the two. Jamie enjoys sharing his knowledge with others, particularly those who are new to hunting, fishing and cooking in the great outdoors. He is a contributing food writer for The Outdoor News and Modern Carnivore.








Erika Berglund is a hunting, foraging, and gardening novice and long-time home cook. She began discovering the many joys of harvesting food from the wild upon moving to Missoula, MT with her partner, Sawyer, and two tireless bird dogs. As a cook, she loves experimenting with new flavors, ingredients, and techniques while also drawing on her Scandinavian heritage. In her professional life, she has found a passion in sustainable food systems, food policy and public health as a research analyst for a small Bozeman-based social science research firm.







Johnathan O'Dell is a career wildlife biologist, outdoor and wild foods writer, avid outdoorsman, veteran, and conservationist. He is a leading voice and advocate for small game hunting in America, and one half of the 2019 Arizona Chapter team that won the BHA Wild Game Cook Off. Also, he has won cooking titles at the World Championship Squirrel Cook Off and World Championship Dove Cook Off. Additionally, the first person to ever complete the American tree squirrel slam.







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.