Hunt. Forage. Feast. — A Private Field-to-Table Experience

This isn’t simply a hunting trip, a foraging class or a dinner. It is a full-day EDWINS experience built around the journey of food — where it comes from, how we connect with it and what happens when exceptional ingredients reach the hands of a chef.

From the first cup of coffee in the morning to the final glass of wine at dinner, Chef Brandon will spend the day alongside a limited group of guests for an unforgettable field-to-table adventure.

7:00 AM — The Day Begins at EDWINS

Meet at EDWINS in the morning for fresh-baked pastries and coffee from the EDWINS Bakery. From there, Chef Brandon and the group board private transportation and head into the Ohio countryside.

The Hunt

The morning is spent at a private pheasant preserve for a guided hunt. Chef Brandon joins guests in the field as the group experiences one of the most traditional connections between the land and the table.

Each guest will leave with approximately four to five pheasants, professionally cleaned and packaged to take home, while part of the day’s harvest becomes the centerpiece of the evening meal.

Lunch & Vintage Burgundy

After the morning hunt, settle in for lunch at the preserve accompanied by a thoughtfully selected collection of vintage Burgundy.

It is a chance to relax, eat well and enjoy great wine before the next chapter of the day begins.

Into the Woods

The afternoon continues at a state park known for mushroom foraging. With an experienced guide leading the way, guests will explore the woods in search of the edible mushrooms of the season.

Along the way, Chef Brandon will discuss flavor, technique and how the ingredients discovered in the forest can make their way onto the plate.

The Journey Home

With the outdoor portion of the day complete, private transportation brings the group back to EDWINS. Wine and small bites along the way turn the return trip into the beginning of the evening.

6:30 PM — Into the EDWINS Kitchen

Back at EDWINS, guests will have an opportunity to refresh before stepping into the kitchen with Chef Brandon.

Together, the group will begin transforming the day’s ingredients into dinner — breaking down pheasant, preparing mushrooms, tasting sauces and working through the techniques that bring the day’s harvest together.

The Feast

The day concludes around the table with a three-course dinner inspired by the ingredients gathered throughout the experience and paired with exceptional wines selected for the evening.

Coffee and a final pour close a day that began before sunrise and traveled from bakery to field, forest, kitchen and table.