Even though we live in a remote area and don’t have a “restaurant scene”, there is no shortage of good food here. Last Friday I was filled to the brim with joy when the Baptist Church in Fossil hosted their first annual Beast Feast Wild Game Sportsmen’s Potluck Dinner. Those who had access to wild game brought their favorite dish. Others brought a dessert or side dish. The event was the brainchild of Tina Adams and Wade Bissonnett who had envisioned the gathering about a year ago.
Jerry and I went together. He brought golden mushroom spaghetti made with deer and elk meat using his mother’s recipe (if you would like the recipe, please e-mail me – it’s simple and easy). As we went through the door, I spotted two tables of raffle prizes and beautiful table decorations which created a festive atmosphere.
We found seats then wandered over to the tables of food. Cards printed with the name of the dish were placed in front of the corresponding bowls, pots and platters. Among them were pineapple ginger teriyaki duck; buffalo bacon pasta salad, buffalo meatballs, elk enchiladas, chili, sausage and meatballs, wild turkey gravy and potatoes, smoked salmon mousse, smoked brisket and tri-tip . . . and many more! Numerous side dishes, homemade breads and biscuits and multiple cheesecakes, pies and cakes filled the tables. Guest Pattra Standiford stood in line behind me and pointed out the authentic Thai panang curry she had made with chukar.
Even if I had taken only a sample of each dish, I would have been stuffed, so I had to decide what to eat. I limited myself to the smoked salmon mouse, chukar curry, elk enchiladas, buffalo meatballs, Jerry’s spaghetti and the wild turkey gravy and potatoes and a smattering of salads. Leaving room for dessert didn’t even cross my mind. Clearly all the food had been prepared with a great deal of love and some of it was quite sophisticated, especially Jennifer Mortimer’s.
My first bite was the chukar curry. To say the dish was out-of-this-world delicious would be an understatement. The salmon mousse was fabulous, so much so that I tracked down the cook, Glenna Lange. I asked her for the recipe which I will write about soon. I had seconds and dessert too. Well, I’m walking home, why not?
The next day I pondered on how fortunate I was to attend such an extraordinary dinner. Royalty probably doesn’t get to eat like this! To be at table with good friends and incredible food is one of the greatest pleasures in life. Thank you, members of the Fossil First Baptist Church, for your generous contribution to our community.