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Chef Gregory Gourdet of Portland, Ore., restaurant Departure fires a .20-gauge shotgun during firearms training near Canby, Ore. It was a lineup of the unlikeliest sort -- more than a dozen of Portland's finest farm-to-table chefs shouldering shotguns and taking aim. But these culinary sharpshooters weren't firing at future menu items. They were taking aim at clay discs on a game farm, a creative effort by the Oregon Department of Fish and Wildlife to recruit a fresh class of hunters.