Owasco Country Club is hosting a unique food event, "An Evening of Wine and Wild Game" from 6 to 9 p.m. Thursday, to benefit the Cayuga County chapter of the American Red Cross.

I spoke with club chef John Riordan and he told me that three local doctors, C.J. Ryan, David Locastro and Pat Buttarazzi, all members of the club, approached him with the idea. Riordan was intrigued and agreed to create the dishes, featuring wild boar, alligator ribs, mountain elk, buffalo, ostrich, venison and other exotic game.

Riordan told me that cooking wild game isn't exactly his forte. He doesn't have many recipes on hand for these dishes, so he began a search for them. His first step was to turn to a resource many cooks look to - the Food Network website.

With the rise in interest in all things outdoors, as well as increasing interest in gourmet foods, Riordan said it wasn't too difficult to find suppliers for the exotic game.

"Many of these animals are now domestically raised and so are easily available from suppliers," Riordan said. "I called some food purveyors and they were willing to donate some supplies to us."

Riordan said he will keep the dishes simple, using salt, pepper and olive oil to season them, bringing out their natural flavors.

He said wild boar, for example, is fed a sweet diet and so it won't have a gameytaste to it.

"The buffalo meat is tender, and it comes packaged like a beef tenderloin. We'll also have quail, roasted venison, duck, sausage, wild salmon in a sweet sauce and mountain elk, which I will make into meatballs, with a plum sauce," Riordan said.

The room will be set up with stations, similar to a buffet, rather than a sit-down dinner, giving people the opportunity to mingle and try all of the delicious dishes.

Appetizers such as pate and imported cheeses and olives will also be served. Eber Brothers will supply the wine part of the "Evening of Wine and Wild Game" and a cash bar will be available.

The Red Cross will hold a live and silent auction and raffles throughout the night.

"We hope that people will come and see the club, enjoy some unique dishes and help support a great cause - the American Red Cross," said Riordan.

The cost is $65 per person at the door. Call the American Red Cross at 252-9596 for more information. It sounds like a great time!

Another adventure in outdoor cooking comes our way on from 1 to 4 p.m. Saturday, Nov. 20, with a Dutch Oven Cooking Workshop at Bass Pro Shops at the Fingerlakes Mall.

Dave "Dutch Oven" Horton of the Western New York Chapter of the International Dutch Oven Society will teach people how to cook anything that can be cooked inside your house, outside in a Dutch Oven.

"I am not going to teach someone who has been cooking for 20 years how to cook. I will teach them how to cook the same recipes outside in a Dutch oven," Horton said. He started Dutch Oven cooking in 1976 when he was a Boy Scout leader.

He hosts more than 20 seminars each year for groups such as Boy Scouts and Girl Scouts, Women in the Outdoors as well as retailers such as Gander Mountain, Dick's Sporting Goods and Bass Pro Shops.

What can you make in a Dutch Oven? Horton says pretty much anything goes: beef stew, chicken pot pie, scratch biscuits, peach cobbler and yeast bread. His personal favorites are beef brisket and jalapeno cheese bread.

Dutch Ovens cook very similar to pressure cookers, with the tight lids sealing the flavor into the food.

Horton says that the most important aspect to Dutch Oven cooking is learning how to control the temperature of the coals.

"Weather is the biggest factor," Horton said. "You have to adjust for conditions, such as a wind, rain and cold temperatures. Depending on the weather, you have to adjust your formula for the coals."

Horton frequently brings his trailer to these seminars and shows people how to cook on something as simple as garbage can lids filled with charcoal set on top of milk crates.

He travels all over, from Pennsylvania to Canada giving seminars and he and his wife Esther recently went to Cape Cod for an event and won first place in a Dutch Oven cooking contest.

Horton's goal is to make people aware of the hobby and art of Dutch Oven cooking and he promises "good food, good fun and good friends" at his seminar at Bass Pro Shops on Saturday.

Call Bass Pro Shops at 258-2717 for information on the seminar.

More information about Dave Horton can be found on his Web site at ww.dutchovendave.com.

Just think how impressed your family will be on your next camping trip when you make a rump roast and pineapple upside down cake instead of boring franks and beans!

A big shout-out this week to the Weedsport Warriors football team who defeated Hancock 48-13 in the Carrier Dome on Saturday in the state quarterfinals.

Way to go, guys! Good luck against Oakfield-Alabama; we're all rooting for you.

Also a shout-out to Kate Dellonte, Elizabeth Lantanyshyn and Morgan Guinnip, who were elected president, vice-president and secretary of their class at St. Joseph School recently.

It would be wonderful if these fine ladies stayed involved in the political arena as they continue on. We need more women like them in political life.

Thanksgiving is right around the corner and next week's Cook of the Month column will feature all of you who cook for your family on Thanksgiving!

Thanks to all who have shared their memories with me. E-mail me at laruediane2000@yahoo.com and tell me about the wonderful people who cook Thanksgiving in your family.

Send me your favorite Thanksgiving recipes too.

This week, I am going to share some tasty Thanksgiving recipes that my family enjoys.

Mesclun Salad With Roasted Pears - - a great start to dinner.

3 tablespoons olive oil, divided

4 large Bosc pears (2 pounds), peeled, cored and sliced 1/4 inch thick

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Dressing

1/4 cup sherry vinegar

1 tablespoon finely chopped shallots

2 teaspoons honey

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup olive oil

2 bags (10 to 12 ounces each) mesclun salad mix

6 ounces blue cheese, crumbled

Directions: Arrange oven racks on center and upper third of oven. Heat oven to 425 degrees.

Line two jelly roll pans with foil; brush each with 1/2 tablespoon oil. Arrange pear slices in a single layer on prepared pans.

Brush both sides of slices with remaining 2 tablespoons oil. Combine salt and pepper in cup; sprinkle evenly over slices.

Roast slices 30 minutes, switching pans between racks halfway through until pears are golden and edges are brown. Cool on pans on wire racks. (Can be made ahead. Arrange in single layers in airtight container. Cover and refrigerate up to two days. To serve, let stand at room temperature 1 hour.)

Dressing: Whisk together vinegar, shallots, honey, salt and pepper in medium bowl. Gradually whisk in oil to blend. (Can be made ahead. Cover and refrigerate up to 2 days. Let stand at room temperature 1 hour.)

Arrange greens on 12 individual plates. Add pear slices and cheese. Drizzle salads with dressing.

Broccoli Casserole

My brother Doug loves this side dish that came from my sister-in-law Brigette.

2 packages cooked broccoli cuts

1 grated onion

1/2 cup mayonnaise

1 beaten egg

1 cup shredded cheddar cheese

1 can cream of mushroom soup

1/2 stick melted butter

1/2 cup bread crumbs

Directions: Combine all ingredients (except bread crumbs) in a greased casserole dish. Top with bread crumbs. Bake at 400 degrees for 30 minutes (covered) and an additional 15 minutes (uncovered).

Sensational Double Layer Pumpkin Pie - my sister Denise always brings this pie and it goes quickly.

3 ounces cream cheese, softened

1 cup, plus 1 tablespoon cold half and half or milk

1 tablespoon sugar

1 1/2 cups thawed whipped topping (like Cool Whip)

1 prepared graham cracker pie crust

2 packages (4-serving size) instant vanilla pudding and pie filling.

1 can (16 ounces) pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Directions: Mix cream cheese, 1 tablespoon half and half and sugar with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup half and half into mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes.

Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours. Garnish with additional whipped topping and nuts, as desired.

Cream of Turkey Wild Rice Soup - is delicious the day after Thanksgiving for dinner.

1/2 cup mushroom slices

3/4 cup each chopped celery and green pepper

1/4 cup margarine

1/2 cup flour

2 cans (14 ounces each) chicken broth

1/2 cup milk

2 cups cooked long grain and wild rice

1 1/2 cups cooked cubed turkey

8 ounces soft cream cheese

3 tablespoons dry sherry (optional)

Directions: Cook and stir mushrooms, celery and peppers in margarine until tender in a large soup pot. Mix flour and broth together until blended.

Add flour mix to vegetables and cook, stirring constantly until mixture boils and thickens. Remove from heat, stir in milk, rice, turkey and cream cheese. Stir until well blended.

DO NOT BOIL.