In this episode of the Okayest Cook Podcast, host Chris Whonsetler joins Chef Jeff Benda at the Backcountry Hunters and Anglers Rendezvous. They discuss their experiences at the Field to Table dinner, where Jeff prepared a standout walleye dish with unique ingredients like quinoa salad and dandelion greens. Jeff, a seasoned chef specializing in wild game, shares his journey from working in restaurants to becoming a full-time wild game cooking expert. The conversation also delves into the importance of involving kids in cooking, making wild game dishes approachable for families, and the support from sponsors like Outdoor Edge, including a special discount code for listeners.

Find Jeff:

Web: https://wildgameandfish.com

Social: https://www.instagram.com/wildgameandfish/

Quinoa Salad Recipe: https://wildgameandfish.com/ocean-trout

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00:00 Introduction and Event Overview

00:59 Meet the Chef: Jeff Benda

02:04 The Joy of Cooking and Community

04:06 Notable Meal of the Week

04:34 Jeff Benda's Culinary Journey

11:57 Cooking Techniques and Tips

25:35 The Importance of Crispy Fish Skin

26:16 Topping the Dish with Dandelion Flowers

27:05 Cooking Fish for Non-Fish Lovers

29:13 Cooking with Kids: A Presentation

39:24 Teaching Kids About Wild Game

41:54 Engaging Kids in Cooking

47:38 Substituting Wild Game in Recipes

48:50 Conclusion and Final Thoughts

Mentioned in Episode: 

Outdoor Edge Wild Game Wednesdays: https://www.outdooredge.com/blogs/wild-game-wednesday

20% Discount code: OKC20

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto