In Patagonia, a man can simultaneously lose and find himself. In the last issue of Covey Rise, we introduced you to Rance Rathie and Travis Smith of Patagonia River Guides. Reid Bryant and photographer Brian Grossenbacher headed south to explore a relatively new and incredibly prolific Valley quail resource in the Andean steppe of central Patagonia. In this issue, they continue their journey in Patagonia to learn more about those souls that come looking for legends, and maybe a bit of the world's best wild bird hunting as well. In the second part of the two-part series, they explore the region, and the remarkable quail resource. Needless to say, they find birds aplenty, untracked open spaces, and a story to last a lifetime in part 2 of "In the Rough Hills North of Trevelin."Read more

We recently spent the evening at Gunshow, an Atlanta based restaurant, to enjoy the sights, sounds, and of course the food and drinks. The menu included everything from Nduja Agnolotti to Sausage-Stuffed Quail to Fish N Chips and homemade Warm Banana Pudding. Dinner at Gunshow is accompanied by house-made cocktails, served tableside, like the Toasted Old Fashioned and the Witch Doctor, along with a full list of wine, beer, and non-alcoholic beverages. Make sure you come with an empty stomach, an open mind, and a unique sense of adventure and prepare to be entertained at the Gunshow. Read more

When Chef Gillespie is not working in one of his award-winning restaurants, he can be found with a shotgun, rifle, or bow in hand, enjoying the outdoors. “I grew up in a family that was very avid in any sort of outdoor pursuit: fishing, trapping, hunting, camping, you name it. It was not a passing hobby, but a very heavy factor in my life.” He spent many days hunting as a child alongside his father for deer and other wild animals. At 6 years old, Gillespie went afield for the first time and remembers his father waking him up at 4 o’clock in the morning to go hunting. That routine has flooded through to his current life. “I still wake up at about 5 o’clock in the morning every single day.” Read more