From Field to Table Cooking

Whenever possible we try to hunt, gather or grow our own ingredients so that we know that we have the best quality ingredients, harvested at their peak.  The French seem to never lost sight of this important rule, but as Americans we are only now coming back to these roots with the whole “From Farm to Table” concepts, which is the latest buzz word in the restaurant industry.  We have been doing what I call from field to table since the beginnings of my cooking, in fact, it formed the basis for my learning to cook, as I had these great ingredients, but didn’t always know how to use them to their best advantage.

The most important factor to elevate your cooking to create quality restaurant level food is very simple?  Obtain the same quality ingredients as the famous chefs get in their special orders and first pickings through the delivery trucks.   Such ingredients yield better results than buying a new gadget such as the immersion circulator that Mario Batali uses.  Instead buy the same tiny waxy golden potatoes or the rainbow shard, the real farm fresh eggs, the exact baby arugula carried by hand and cook them at their peak.

By |March 2nd, 2015|Cuisine|Comments Off on From Field to Table Cooking

Food Lover’s Guide to Denver

The Food Lover’s Guide to Denver features our favorite Braised Colorado Goat Taco recipe and loads of other Denver foodie secrets.  We like to buy our goat meat at Arash International Marker, 2720 S. Parker Road, Aurora, 303-752-9272 (where we also stock up on other Middle East ingredients.  Serve it up with New Mexico green chile pico de gallo and corn tortilla chips.

Goat is not very popular in European and North American cuisine.  Probably because it is not available in tenderloin or steak form.  However, goats are not confined, less likely to be fed grain, not implanted with growth hormones or antibiotices, and not castrated.  Further, it has more iron and protein than most meats, and less cholesterol and saturated fats.  Goat meat, also known as chevon, is actually one of the cleanest, healthiest meats available.


By |November 8th, 2014|Book Reviews, Recipes|Comments Off on Food Lover’s Guide to Denver
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    Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

Gary Ruppel of Kiowa, Colorado, has been helping me train my bird dogs for 20 years at his Kiowa Creek Kennels and before that at some local gun clubs.  I remember calling him when I got my first 8-week old Brittany puppy from a famous field trial lines, and the field trailer had asked to bring him back for summer camp when he was four months old.  I asked Gary, “When should I come out and start training with you, in two months?”  I’ll never forget Gary saying, “You are already four months late, I start training them in the womb, bring him out tomorrow.” 

Gary says that he starts training in the womb, like mother’s read to their unborn children.  He first bonds with the bitch, which is the foundation of all of his training.  “If the dog doesn’t do it because he loves you, you’ll never really get the full potential out of that dog.  You can do all the old methods of force breaking and whatever else you can think of, but a dog that it is doing something out of fear, rather than love, will never be performing at full potential.”  He says, “My pups already have heard all of the whistle commands when they are born, as they have head them in the womb.”
Books Featuring Gary Ruppel

Training the Versatile Retreiver to Hunt Upland Birds

By Bill Tarrant


Bill Tarrant has authored the first book designed to show the retriever enthusiast how to train his dog to hunt upland birds. Bill got together with the four top retriever trainers in America today: Mike Gould, shooting Labs; Gary Ruppel, pointing Labs; Butch Goodwin, Chesapeakes; and Jim Charlton, Golden Retrievers. Together they spent a week […]

By |February 22nd, 2014|Book Reviews, Dog Training|Comments Off on Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

2013 Rocky Mountain Circuit Polo Slideshow Just Released

This year’s Rocky Mountain Circuit 2013 Slideshow. 


By |February 21st, 2014|Uncategorized|Comments Off on 2013 Rocky Mountain Circuit Polo Slideshow Just Released


After reading Low & Slow, where the author graduates starts with a Weber Smokey Mountain (“WSM”), bought several “magic bullets” to make his barbecue better and then then returns to proclaim the WSM the best, after he “made every mistake (at least twice) and got suckered into buying all the bells and whistles… you don’t have to,” I have since concluded that my wish list for a Big Green Egg (“BGE”) may be unnecessary.  All methods of the barbeque, or the ancient French de barbe et queue (“beard to tail”) start with a platform of a wood-burning fire.  My French friend longed for a Weber Go Anywhere, which we hand carried to him, as charcoal barbeque grills are banned in France as being too high of a forest fire rick, but as the French government would have it, charcoal itself, by paradox, is not banned.

The first secret of Low & Slow, by Gary Wiviott, is the WSM, which is great, as we already have one, sparking the first debate about which rig is best.  The second is using lump charcoal, instead of baguettes and lighter fluid, which the King of BBQ Myron Mixon, disagrees with, favoring charcoal, a chimney, and lighter fluid.  Hence, the second debate.  Add the charcoal or baguettes in a chimney and newspaper underneath, light and burn for 10 minutes until white hot.  Add to the grill and wait 5 minutes.  The third component, sparks no debate, which is add fruit wood chunks (not mesquite, hickory, or other hardwoods).   Then the fourth debate, to add a hot water bath pan or not, to which they both agree to add.  Wait 5 more minutes, and you are at about 20 minutes overall to get the grill ready for cooking.  With the WSM, you will need to add more unlit charcoal every 30 minutes […]

By |February 21st, 2014|Book Reviews, Recipes|Comments Off on BBQ

La Baguette – The French Loaf

In France, after World War II, breads made with what was available during wartime, such as whole-grain dark rye and buckwheat, fell out of favor replaced by white breads.  The preference for baguettes and other lighter styles, replace the country rustic style breads.  As in all things French, the government intervened, and enacted strict controls on the amount of flour, which resulted in an unstated policy of the “whiter the flour, the higher the price.”  The trade elevated to a craft and a science.  If you want to make a perfect French loaf, get the book Tartine No. 3, which features some 336 pages, all on mostly French breads, of all styles.  If you are like the French, just visit your local baker and the be prepared argue to the death about your baker making a better baguette or French loaf than all the others in town.

We are lucky to have Dream Pastries which makes it not worth trying to bake a baguette at home.   They also make a great rustic loaf.  Pick one up if you are in the neighborhood, together with some of their pastries which are to die for.

By |February 21st, 2014|France, Recipes|Comments Off on La Baguette – The French Loaf

Hope’s Equipage Kiddin Kisses “Zoé”

We have a new four legged friend joining us at the Equipage Kennels this week, Hope’s Equipage Kiddin Kisses  “Zoé.”
Born December 24, 2013
GCH Magic Storm Of The Century “Ivan” x Ch. Hope’s You’ve Got To Be Kiddin Me “Violet”

So we have quite the road ahead with not only the field training, but now the training again for stacking, posing, baiting, leading, and trotting of having a show quality Brittany once again, after forays into the field trial and meat for the table worlds.  It’s another adventure along our sporting road.  We have the all the classes to look forward to from Puppy, 12-18 month, Novice, Bred by Exhibitor, American-Bred, Open and Best of Bred.  Get ready to run the fields, together with the Down and Back, the “L”, the triangle and the all around.  After lots of questions about showing, field trialing and hunting potential, our daughter’s only question for us to ask the breeder was, “Is she going to be a good dog for my daughter.”  Welcome, Zoe, we are so excited for all of our adventures along the sporting road.

By |February 18th, 2014|Uncategorized, Wingshooting|Comments Off on Hope’s Equipage Kiddin Kisses “Zoé”

How to Shoe Your Horse Properly for Winter Conditions

This is a useful article this time of year, which interviews Marvin Beeman, DVM, MFH, on shoeing your horse for winter conditions, such as for foxhunting.  It has instructions for your farrier, on both welded borium studs and borium tipped nails.  Borium and borium nails are available from Oleo Acres:

We have had good luck with Duratrack Borium Nails, Mustad borium, or Capewell Borium head nails, but when it really snows in December-March (and more importantly when it melts but the North-facing slopes are slick), you’ll be wishing you had the welded borium studs and not just the nails.
“Borium” when people speak of “borium shoes” is tungsten carbide shaped into a soft steel rod.  The rod is 1/8″ to 1/4″ thick. To apply borium to a shoe, you need a set of acetylene welding torches, welding glasses, welding gloves, a safe work area, and the skill and training to weld. To apply borium, your farrier will first shape the shoes to fit the hooves, just as you would for summer shoeing. Before you nail the shoes on, add the borium as follows: Stack the shoes on top of each other, which helps avoid wasting heat. As you add borium to the top shoe, the next shoe down heats up, as well.  Work on one spot at a time. Add a spot of borium to each heel and two spots at the toe, just ahead of the first nail hole. Get the spot up to welding heat and heat the borium rod at the same time. When the steel begins to puddle, pull the welding tip away, adding borium as you go back and forth with the welding tip and the borium.  For a little traction, make […]

By |December 6th, 2013|Foxhunting|Comments Off on How to Shoe Your Horse Properly for Winter Conditions

Looking to Get Your Kids Involved in Foxhunting?

Two new publications for juniors are now available from the Master’s of Foxhounds of America! My First Foxhunt Coloring Book is a fun, illustrated coloring book for kids to learn about foxhunting. Visit the MFHA website or Facebook page each month for a “page-a-month” free download. The Kids’ Guide to Foxhunting is a lighthearted introduction to what kids need to know to get involved and stars our favorite model. Order your copy today

Click here for a free preview:

MFHA Kids Book 10-17


By |November 21st, 2013|Foxhunting|Comments Off on Looking to Get Your Kids Involved in Foxhunting?

Antelope Hunting and Steve’s Meat Market

We recently went on an antelope hunt in Wyoming and we have to say the antelope meat tastes great.  We saved the backstraps and tenderloins for steaks.  We took in the four antelope quarters for processing at Steve’s Meat Market  The four quarters weighed 38 pounds in on the bone, 28 pounds after they trimmed it, which resulted in 42 pounds out with pork added for a great special deal which was advertised as $95.00, but with all the extra hamburger and other fees resulted in a total bill of $138 after all was done, which was very fair.   We got the Jumbo Sampler:

1-1/2 lb. JBC Burger, 1-1/2 lb. Breakfast Bulk, 1-1/2 lb. Italian Bulk, 1-1/2 lb. Chorizo Bulk, 2 lb. Italian Link, 2 lb. Polish Link, 2 lb. Salami, 2 lb. Summer,  2 lb. Jalapeno Cheese Log, 2 lb. Cheddar Dogs, 2 lb. Old Style Franks, 2 lb. Bratwurst, 2 lb. Smoked German, 2 lb. Chorizo Link, 2 lb. Jalapeno Cheddar Link, 1 lb. Jerky, 1 lb. Stix

The only thing that wasn’t worth ordering again was the Breakfast Bulk sausage, not because it isn’t good, it’s just my family doesn’t like any breakfast sausages.  It helped that this antelope was grass fed on the ranch lands, not sage brush fed on the plains.  But we have to rave about Steve’s Meat Market, as it is simply the best game meat processing and quality sausages we have ever tasted, at a fair price.  Even the hamburger is awesome.  The franks and brats have a relatively tough skin and for that reason, we do not think they are great when used as hot dogs.  However, cut into Argentine choripan sliced sandwiches, and just […]

By |November 20th, 2013|Wingshooting|Comments Off on Antelope Hunting and Steve’s Meat Market