2012 Wisconsin Deer Classic Seminars
Click here to Download 2012 Seminars Schedule
“BEAR ADDICTION”
Hunting For a Bear Guide & Do It Yourself.
Northern Wisconsin Outfitters owner Mike Foss was born and raised in Washburn, Wisconsin. His Addiction to Guiding Bear hunters has led him to be one of the most sought after Bear Guides in Wisconsin.
Turkey Tech University
Greg Abbas Biography
Greg is known for his unique and informative articles and seminars. His ability to outsmart his quarry on the spot with some of his innovative hunting tactics has gained him national attention. Greg uses not only his calling skills, but also uses the lay of the land, knowledge of his quarry’s habits, and his ability to formulate a quick and successful game plan to turn a bad hunting situation into a successful one. Greg, like his father is very approachable and well liked for his down to earth “common man” personality. In addition to being a TV personality, Greg is an outdoor writer, seminar speaker and President of A-Way Hunting Products.
- Host of TV’s A-Way Outdoors.
- 6X Michigan state turkey calling champion.
- Professional turkey hunting guide of 18 years with over 95% success rate.
- 2X deer calling and rattling champion.
- Ranks #1 all time in the State of Michigan for Wild Turkey entries (most taken with bow).
- Currently holds the Michigan state record and the #2 typical turkeys taken with bow.
- Holder of many record book whitetails.
- Outdoor writer
- Featured speaker at many major hunting shows around the country.
For more information check out: www.awayhunting.com
Breaking Down Deer Vocalization
Art Helin of Dodgeville, Wisconsin, began hunting 25 years ago under the instruction of his father and grandmother. What started as small game and deer hunting in his home state grew to an obsession to hunt nearly every big game species across North America. Thus far, his adventures have allowed him to successfully harvest many animals from six different big game species and four turkey species. Although he enjoys any type of hunting, he is mad about whitetails and turkeys!
Art’s hunting success and passion for teaching others has lead to his pro/field staffer positions for Realtree, New Archery Products, Hunters Specialties, Moultrie and Vortex. Art and his wife, Michelle, have filmed for the Archer’s Choice and The Choice TV shows and Archer’s Choice Media and Double Bull Archery video series. Art has also been featured in many magazines articles within magazines such as Wisconsin Sportman, Petersons Bowhunting and North American Hunter. He promotes these and other companies and the great outdoors by working trade shows, attending retail store grand openings and providing in-store training to their employees, conducting seminars, and writing stories for outdoor media.
When speaking with people, Art draws upon his own past experience, successes and failures, as well the over 150 days per year in the field hunting, guiding and scouting. To assist him in scouting, he takes advantage of the tools and technology available including aerial and topographical maps and trail cameras. He has planted food plots for years, which started out small and often failing, and now just keep growing and getting better year after year! Art practices woodland management on his 40-acre property and has recently completed timber stand improvement and pond projects, and is eager to share what he has learned with all of us.
Wild Game Cooking
J.R. Schoenfeld's culinary career began shortly out of high school. While in New Orleans he worked as a Server at Arnaud’s and then as a Function Captain at Diamond Black Tie Catering. JR then spent some time closer to his family in Indiana working as the Banquet Captain at The Canterbury Hotel, as a Sous Chef at Teller’s Cage/LaTour Private Dining and also as Sous Chef at The Wyndham Garden Hotel, all in Indianapolis. During these early years, he also spent some time in Alaska working as the Head Saute Cook for the Denali National Park Hotel. From there, he became a student at New England Culinary Institute interning at Sugarbush Inn as Garde Manger his first year and at Edson Hill Manor as Rounds Cook his second year, graduating in May 1992.
After graduating NECI, JR became Sous Chef for HH Binghams/Mount Mansfield Company in Stowe, Vermont. Within one year, he became Head Chef. Dartmouth College in New Hampshire was next on his agenda, becoming Executive Sous Chef. A restaurant called FireStones was in the making and JR became their Chef, responsible for the set up and redesign of a new concept. As this new restaurant struggled its’ first year, JR returned to Stowe, Vermont working again for Mount Mansfield Company as their Food and Beverage Manager for the entire resort. During this time, while the mountain was closed (seasonal), he took on some consulting jobs. At Stowe Inn at Little River he wrote menus, creating signature recipes, organized the kitchen, set up the ordering system and trained the staff. JR also worked with the Lamoille South Supervisory Union (the local school district), revamping and establishing new systems to make a successful self sufficient food service for 5 public schools.
Wanting to move back to the Midwest to be closer to our families, JR took a job as Executive Chef for PMI, working closely with the Green Bay Packers and all food service at Lambeau Field. When PMI lost their contract for Lambeau Field, JR began working for Spectrum Events out of Houston as a contractual Executive Chef running the food service for PGA events, major concerts and VIP catering. He also worked as Head Chef for a short while at Thornberry Creek Country Club before creating Chives Restaurant in Suamico WI.
Chives Restaurant is JR’s dream and a culmination of his favorite places he’s been and most importantly, his favorite foods he learned to prepare along his way. He keeps it simple, always using the freshest ingredients available to him. Our staff consists of very talented customer oriented people; some who have helped JR develop Chives culinary path from the beginning and some are employees he worked with in previous kitchens. The entire staff at Chives is along for the next ride which makes for a great working environment.
As you can see, JR has spent the past 20+ years graduating from culinary school, honing his craft in professional kitchens at restaurants, hotels and private clubs and will now share his expertise with you. Enjoy!
