Exploring the Wild: A Culinary Adventure with Rachel and Wade

Elevated Wild is an amazing venture created by Rachel Owen and Wade Truong, combining a passion for hunting, fishing, trapping, and culinary arts to create innovative and delicious experiences. This ambitious couple has been able to share recipes they create with their foraging and expedition hauls, as well as provide guidance to those interested in foraged food processing. With Rachel's expertise in the food industry and Wade's willingness to explore different culinary ideas, their Elevated Wild project sure looks promising!

Elevated Wild is the name of a venture created by Rachel Owen and Wade Truong, two people with a passion for the culinary arts and hunting, fishing, and trapping. With years of experience in the food industry, Rachel Owen loves to take harvests from their fishing, hunting, trapping, and foraging expeditions into the kitchen to craft dishes worthy of the finest restaurants. This dynamic duo has combined their passions to create something truly special. As Truong says, “We get to try a lot of things I think people are hesitant to try.” With their website, Elevated Wild, they can share the recipes they have created and offer guidance to those wanting to process game, fish, and foraged foods. It is no wonder that this couple's passion has led to such a successful venture. They have proudly shared their discoveries, such as the time they went fishing on the Chesapeake Bay. There, they caught plenty of bluefish and Spanish mackerel, species that are unfortunately not treated with the same respect as other gamefish. Nevertheless, Truong is determined to educate others on how to properly prepare these fish for a better product.

He explained that the key to bluefish and getting the most out of them is bleeding them and keeping them as cold as possible, noting that they are very oily and go rancid quickly. To ensure the best eating experience, Truong and Owen move immediately to processing and preparing the fish within 24 to 36 hours after harvesting them. This also explains why they have recently developed a delicious sashimi recipe with lemon, soy, and ginger. The duo proudly shared that they grilled the mackerel to crisp the skin, then served it over squash sauced with ponzu for a unique flavor and texture. Owen added that the dish had a distinct briny sweetness that was both simple and complex in taste. Truong went on to explain that with such fresh ingredients, there's no need for overcomplicated procedures. They both agreed that their shared passion for food and the outdoors has been a cornerstone in their relationship, even citing a grocery store as their first date. "We are pretty adventurous and have had so much exposure to different foods," Truong said. "It's all through the lens of food." The couple is determined to continue empowering others to find joy in these activities. Despite the difficulty and cost, they are passionate about passing on their knowledge and inspiring a newfound appreciation for nature.

Through Elevated Wild, Rachel Owen and Wade Truong have taken their appreciation for hunting, fishing, and trapping and propelled it toward an avenue that allows others to experience the same feats and joys they do. By inevitably sharing knowledge on where, how, and when to fish, as well as helping others understand the value of lesser-appreciated species, Truong is setting a new standard and inspiring others to fish not just for enjoyment, but most importantly for sustainability. With such a high level of enthusiasm and passion behind their venture, the continued growth and success of Elevated Wild will be further embraced by many outdoor enthusiasts who follow in their footsteps across the nation.

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