Hunt Feast with Chef Ryan Ross

Menu by Chef Ryan Ross
Floral design by Amanda Hall, Posy Express

Tablescape design by Amanda Hall and Jennifer Gray

Photos by Jennifer Gray

Oven-roasted maple-glazed Cornish game hens Brûléed golden squash, roasted grapes and pears, charred shallots, and herbs

Ingredients:

Cornish game hens Maple
Dijon
Tamari
Kabocha squash Koginut squash Honeynut squash Delicata squash Black grapes Pears
Honeycrisp apples Shallot
Rosemary
Thyme
Sage
Bay leaf
Kumquats Paprika marigold

Flower arrangements of zinnias, dahlias, hydrangeas, and pheasant feathers

Sterling silver hunting shotgun serving dish and buffalo print napkins sold at Tri-County Feeds, Fashion, Finds

Greenhill Vineyards Blanc de Blancs Reserve

Catering contact: thechefryanross@gmail.com IG: @thechefryanross @lovageandcompany

Floral contact: posyexpressflowers@gmail.com IG: @Posy.express

This article first appeared in the November 2021 Issue.

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