On the Opening Day of the grouse and woodcock seasons, I am like a coiled spring. I wait for months on end until Father Time tick-tocks his way slowly through the winter, spring, and summer. The closer I am to the season, the slower time moves; it reminds me of those final weeks of school when I was a kid prior to summer vacation.

Whiskey can get expensive. And if you have the money, auction houses are happy to cash your checks. For example, Bonhams auction house recently sold Macallan Anniversary 50-years-old for $40,460. At 77 proof, the rare Scotch was distilled in 1928. At this same auction, the AH Hirsch Reserve 16-year-old sold for $595, $200 more than it’s offered at an online retailer.

The world’s most-expensive whiskey, according to the Guinness Book of World Records, was a $460,000 bottle of Macallan 64-year-old; it sold at a Sotheby’s auction in New York in November 2010.

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients & Directions for Steak
1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature.
2 Brush with olive oil and season with sea salt and course ground pepper.
3 Cook over medium heat and grill until desired readiness.
4 Set aside to rest.
Ingredients for Tomato Salad
1 pint heirloom cherry tomatoes, cut in half
1 red onion, sliced thin
2 cloves garlic, sliced thin
1 teaspoon white balsamic vinegar
1 tablespoon extra virgin olive oil
Directions for Tomato Salad
1 In a medium bowl, add tomatoes, onion, garlic, vinegar, and olive oil.
2 Season to taste with sea salt and pepper.
Ingredients for Fries
4 cups clarified duck fat
2 Idaho potatoes, peeled and cut into 2 X 1/4″ cubes
Directions for Fries
1 In a large stockpot, add duck fat and bring to 275 degrees. Carefully add potatoes and blanch for 4 to 5 minutes. Remove potatoes from duck fat and place on a plate lined with a paper towel.
2 Increase temperature of fat to 350 degrees. Place potatoes back into duck fat and cook until golden brown. Remove potatoes from oil and place on plate lined with paper towels, season with sea salt, and keep warm.
Ingredients for Salt
2 cups Cabernet wine
1/4 cup course ground sea salt
1 teaspoon sugar
Directions for Salt
1 In a medium-sized saucepot add wine, reduce over medium heat until a syrup-like consistency is achieved and wine is reduced to about 1/4 cup in volume. Remove from heat.
2 Add sea salt and sugar and stir well. Let cool.
3 Place salt mixture on a baking sheet lined with a non-stick mat. Let mixture dry overnight in a cool, dry place.
4 Place dried salt mixture in coffee grinder and pulse to a medium course consistency.
5 Set aside.
To serve, place rib-eye steak in the center of a large cutting board. Arrange tomato salad next to the steak, and fries on the opposite side. Sprinkle board with about 2 tablespoons of wine salt. Garnish with fresh herbs; serve immediately.