The menu at The Refectory, Columbus, Ohio, includes entrees such as filet mignon, rack of lamb and veal tenderloin. Alongside the traditional dishes, the fine-dining establishment also
features bison strip loin, a duet of venison and wild boar tenderloins, and roasted elk medallion.
The alternative red meat entrees are popular with diners who want more adventurous protein picks,
says owner Kamal Boulos. “These dishes bring in people who are looking for something different
red meat to
By Jodi Helmer
OPPOSITE, CLOCKWISE FROM TOP LEFT: 1) At Nicky Farms’ 2016 Wild About Game event, Kasey Mills, chef/co-owner,
Mediterranean Exploration Company, Portland, Oregon, works with his team to prepare partridge phyllo hand pie. 2) Foie gras
terrine, confit duck crust, huckleberry gelée and pistachio. 3) Nicky Farms wild Hawaiian venison paired with shell beans/sweet
pepper curry and spiced raita from Troy MacLarty, owner, Bollywood Theater, Portland. 4) Doug Adams, Rassamee Ruaysuntia,
chef, and Akkapong Earl Ninsom, chef/owner, Langbaan, Portland, at the Nicky Farms 2016 Wild About Game event. 5) Nicky
Farms Partridge in a Pear Tree—smoked breast, liver mousse, barley miso, bone crumb and fermented lingonberry—from Seth
Fernald, executive chef, Novelty Hill-Januik Winery, Woodinville, Washington. 6) Jamón Ibérico with candied flower petals.
7) A salad of hay-roasted beets, cured goat loin, frisee, goat’s milk feta and pistachio aillade from Chris Carriker, chef, Bluehour,
Portland, for the Nicky Farms Summer Party.
ABOVE: Chris Carriker’s green chickpeas, goat sausage, morel ragu and lovage migas.