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undefinedAbout the Author ---------------- Jon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients. As graduate of the French Culinary Institute of New York, he has traveled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as sous chef at James Beard Award–nominated The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages. Jon is also a regular food writer for The Growler magazine. Read more ( javascript:void(0) )

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Venison: The Slay to Gourmet Field to Kitchen Cookbook

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