Gala Night & Awards

The main purpose of this event is to recognize individuals and share experiences in the outdoors, all while raising funds to support and expand the Take Me Hunting experiences. These hands-on, in-the-field adventures are designed to provide real, practical hunting skills and personal guidance, tailored to each person's interests and goals. Whether you're a beginner or looking to improve your skills, this experience puts you directly in the field to learn, practice, and enjoy hunting firsthand.

Spring Gala - Black tie, formal event.

Wild Game Dinner prepared by Chef Anthony Meleca

Entertainment by Ty Baynton

The venue is the Four Winds Barn, a beautiful historic story and building.

Guest Speaker: TBD

Prizes include donations from Jim Shockey, Chuck Norris and more.

The Menu:

This style of food service will feature multiple stations arranged
throughout the barn and serving area, each showcasing a variety of
wild game and locally sourced meats. These will be accompanied by an assortment of homemade sauces, side dishes, and handcrafted condiments.

Station 1
Mini Bison Sliders
Topped with onion jam, grainy dijon mustard & creamy brie cheese
served on a miniature potato bun

Station 2
Pulled Moose Roast
(Moose supplied by Amanda Lynn)
Pulled moose roast with Juniper-Green peppercorn gravy served
with freshly grated horseradish and wild blueberry hot sauce

Station 3
Venison Tenderloin
(Venison supplied by Amanda Lynn)
Venison Tenderloin with a red wine reduction carved table side.
Served with a wild mushroom & leek risotto

Station 4
Canadian Muscovy Duck Breast Salad
(Duck supplied by Amanda Lynn)
Duck breast, roasted beets, creamy goat cheese, & orange segments over a bed of arugula, finished with a citrus vinaigrette

Station 5
Pulled Pork Taco Station
(Pork Supplied by Amanda Lynn)
Local pulled pork served with tortillas, homemade guacamole, fresh
pico de Gallo, jalapeño Crème fraîche, chipotle aioli & pineapple salsa