Venison, A Field to Fork Dining Experience

Experience an unforgettable evening on the Mt. Cuba main terrace, where sweeping views of rolling hills set the stage for an exclusive after‑hours learning and dining experience. High populations of white‑tailed deer can place significant pressure on native ecosystems, and responsible management—including ethical harvesting—remains one of the most effective ways to restore ecological balance. Join Mt. Cuba’s Natural Lands Manager Nate Shampine as he guides you through the journey from field to table, demonstrating how different cuts of venison can be transformed into flavorful, creative dishes. Throughout the evening, you’ll savor expertly prepared venison courses, each highlighting a unique preparation and perspective on sustainable wild‑sourced food. Perfect for conservation‑minded guests, food enthusiasts, and anyone seeking a rare behind‑the‑scenes experience, this event blends education, ecology, and exceptional cuisine in a setting like no other. Beer, wine and spirits available for purchase. Complimentary non-alcoholic drinks will also be available. (Ages 21 and over) This program takes place in-person at Mt. Cuba Center Friday, October 9, 2026. 🥬 Gift or take home About the Instructor: Nate Shampine, CERP, is Mt. Cuba Center’s Natural Lands Manager responsible for implementing land conservation practices through the creation and maintenance of healthy, functional ecosystems. He is a graduate of SUNY College of Environmental Science and Forestry, and he is also a Certified Ecological Restoration Practitioner through the Society for Ecological Restoration. REGISTER NOW: General Public Individual+ & Dual+ Members Supporter, Advocate & Conservator Members