Andrew Zimmern’s Field to Fire
As a lifelong outdoorsman and chef, I’m thrilled to marry my passion for hunting and fishing with cooking over fire.
In each episode of my brand new series, Field to Fire, I’m headed into the field, the forest or the stream to source my favorite proteins. From pheasants in Minnesota to redfish in South Carolina, I’m geared up to hunt, fish and harvest the best our country has to offer. After the catch, I’m back at the grill, creating delicious meals using wild food, while sharing tips for sourcing, butchering and preparing game meat and fish. Wild game, foraged foods and fish are in many cases a renewable resource that are a key part of helping home cooks eat in a healthier, more natural way. There’s nothing better than putting your own food on your own table when you took it from the wild.
