Wild Game Blog

It’s been a very busy summer for WildEats Enterprises. Things started at the Bohemian Grove for the annual Spring Jinks back in June. We did several events during June, including a wedding for 250 at the Federal Reserve building in San Francisco, a wild game feast for fifty at Sparky’s Hot Rod Club (see the menu below) these guys had a GOOD TIME and a corporate event for 150 and then back to The Grove for three weeks to complete the 2008 Encampment.

In the middle of that, I managed to get down to San Carlos, California to provide the culinary portion for my good buddies – Joe and Paula Bullock’s Annual Fund Raiser/Hot Rod Show for 1250 people.

This year’s event benefited the Susan G. Komen Breast Cancer Foundation

SUSAN G KOMEN FOR A CURE

and

The National Brain Tumor Foundation

Check out this you tube video of all the fun activities @ SPARKY’S !

SPARKY’S HOT ROD FUND RAISER video

We are very proud to have helped our good friends raise over $80,000.00 for these fine organizations.

SPARKY’S VIVA LAS VEGAS
July 12, 2008

MENU
BAR SNACKS - POPCORN, BAR MIX SNACKS, ASSORTED NUTS

Hot Rod “Set up” food tent

Assorted Imported and Local Cheese Harvest
Sliced Salami(s)

Veggie Crudités, olives, dips, crackers, croustini, fresh baguettes

MAIN BUFFET FOOD TENT

GRILLED Honey Mustard Glazed FREE RANGE CHICKEN

Slow Roasted Treasure Island Garlic, Chile & Citrus Infused PORK
Tropical Polynesian sauce

ROASTED BARON of BEEF DISPLAY

The Steve Wynn Juniperberry & Peppercorn Rubbed Tri Tips,
Horseradish Cream, Truffle Aioli, Mayonnaise, Caramelized onions
Dinner Rolls

Mandolay Bay SHRIMP SALAD
English Cucumber, Roasted Red Bell Peppers, Sweet 100 Tomatoes,
Crisp Romaine hearts
Champagne & Tarragon Vinaigrette

Bellagio PASTA SALAD
Fussili pasta tossed with summer vegetables, sweet basil and toasted pine nuts, sundried tomato vinaigrette

The Palm’s COLE SLAW
Refreshing, yet exotic, multi-colored slaw tossed with, pickled ginger, mild green chilies, cilantro slurry, sesame oil & rice vinegar

DESSERT & COFFEE
VANILLA, CHOCOLATE & STRAWBERY ICE CREAM

Sparky’s WILD GAME FEAST Menu

June 11, 2008

Passed Appetizers

Tempura Frog Legs citrus ponzu dipping sauce
Elk Sausage in Puff pastry with spiced mustard
Sake Soy Glazed Quail Skewers
Lemongrass cured Duck Confit EGGROLLS with a plum sauce

First Course

CHUKAR BREAST “Milanese”
Roasted summer tomato, shaved pecorino cheese, lemon thyme oil

Second Course
GRILLED SESAME PHEASANT Salad
Wakami Seaweed, Asian noodle crisps

Third Course
GRILLED MEDALLIONS of BLACKTAIL DEER
Pan Fried Polenta, sautéed mushrooms
Green peppercorn & Brandy Demi

Fourth Course
PAN ROASTED WILD BOAR LOIN
Brushed with Dijon Mustard and served with a mango salsa

Fifth Course
SEARED ELK LOIN BABY GREENS SALAD
Organic local greens, Truffle oil and sherry vinegar
Golden fried onions

Sixth Course
RABBIT CONFIT
Roasted Garlic Mashed Potatoes, Fire charred fennel
Brandied whole mustard grain sauce

Seventh Course
GINGER RUBBED, PAN SEARED MALLARD DUCK BREAST
Pan roasted apricots, sautéed spinach, Honey Cabernet Gastrique

Dessert

BANANA SPLITS with warm Rum butter

Then we needed several wheelbarrows to remove the diners—cfeeaffec3fb40c8911efa1e621bccf4—><—5f8a11308f3254e4c9bf6d6cbfc2797b—><—aacf150aa27360d3557a461fa8cc0bd1—><—cfeeaffec3fb40c8911efa1e621bccf4—><—5f8a11308f3254e4c9bf6d6cbfc2797b—><—aacf150aa27360d3557a461fa8cc0bd1—><—cfeeaffec3fb40c8911efa1e621bccf4—><—5f8a11308f3254e4c9bf6d6cbfc2797b—><—aacf150aa27360d3557a461fa8cc0bd1—>

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