Fort Worth, TX, August 31, 2007 – Supporters turning out for the Sportsmen’s Celebration fundraiser on September 21, 2007, in the Fort Worth Convention Center are in for a culinary treat. Head Chef Dennis Earley, who is also Chef de cuisine/Chef de partie for Andrew Ormsby Catering, will be putting the Haute in hot southwest wildlife cuisine.
An avid outdoorsman Earley grew up in East Texas and got his love of cooking from his great grandmother who kept her own garden until she was 89 years old. “She could feed 20 people with a boiler chicken and a bag of flour,” said Earley. “My parents are great cooks too. Dad and I used to compete in county fair BBQ competitions and my mom’s chicken fried venison is well-known back home.”
Earley’s signature menu items for the Sportsmen’s Celebration will include applewood bacon wrapped quail legs with chipotle-honey glaze, blueberry venison sausage pate en croute, pulled wild boar in butter-bread cups with tabasco tomato jam, tamari-buffalo meatballs with blackberry BBQ sauce and carved herb and sea salt crusted turkey.
Shane Johnson, event chairman for the Sportsmen’s Celebration and president of The Sportsmen’s Foundation, said, “This will be the place to be on September 21. In addition to this spectacular food, we’ll have live auctions, a Vegas style casino and a stage filled with great country music.” “Tickets are on sale now and space is limited, so I encourage everyone to get them now.”
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