head chef / proprietor When you spend countless hours of your days-off in a freezing cold duck blind, or stalking deer, or waiting for fish to bite, you gain a whole new appreciation of the animal you're attempting to kill. That time and effort [and let's admit it: a certain amount of discomfort] makes you respect it more. You have a deeper investment in its fate. And you have a responsibility for what it becomes. It's a responsibility chef Robert Wiedmaier takes very seriously. He pra...READ MORE