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Try Field to Fork cooking with local chefs

Learn how to transform wild game and fish into gourmet dinner fare at a series of Field to Fork cooking classes with local chefs.

The Missouri Department of Conservation’s (MDC) free cooking series will offer cooking tips and taste-bud-tempting recipes at the Anita B. Gorman Discovery Center, 4750 Troost Ave. in Kansas City, MO.

Cooking catfish and rough fish will lead off the series from 6:30 to 8:30 p.m. on Tuesday, August 16. Some sport fish favorites will be on the menu such as flathead catfish, channel catfish and blue catfish. Chefs will also tackle fish that are often ignored, sometimes called rough fish, such as gar, carp, buffalo, Asian carp and drum.

“These fish may not be beautiful, but they can be delicious,” said James Worley, an MDC education specialist and food expert who organizes the series.

In the Field to Fork sessions, Worley will demonstrate how to fillet and dress fresh-caught fish for cooking. He also will discuss where and how the various fish species can be caught, including information about conservation and regulations.

Chefs Brett Atkinson of Wilma’s Real Good Food and Carlos Falcon of Jaroscho Pescados y Maricos will handle the cooking duties. They will share recipes and cooking tips. Small plate samples will be available for tasting.

Seating is limited for the sessions. There is a refundable deposit of $20 per person, per class session, to reserve a space. Deposits will be returned to attendees or they may choose to donate it to the Missouri Conservation Heritage Foundation.

The Field to Fork series will include: Panfish and squirrel, September 20; Canada goose and wild turkey, October 18; Deer, November 15; and Waterfowl, December 20.

To register for classes, call 816-759-7300. For more information, go to the Anita B. Gorman Discovery Center.


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