In an Aug. 21 letter to the editor in this paper, Cecil Kelly III of Coeur d'Alene writes: "LOST: Civic pride and venues.

Huckleberry beach lake cruise - gone

NIC wild game feast - gone

Mae McEuen baseball fields - gone

Central Bark Dog Park - on auction block

NIC Summer Theatre - gravely ill

Those of us giving our money, our volunteer time, our attendance, our love, our verbal support watch as things giving our lives pleasure and value turn to dust. What should we do? What could we do? What SHALL we do to preserve the lifestyle and beauty of Coeur d'Alene?"

Well Mr. Kelly, I offer all that seems dead or dying might still have breath. The North Idaho College Wild Game Feast is coming back on Feb. 21 as the North Idaho Wild Game Feast, supporting Fernan Elementary, a STEM-focused school.

I created the North Idaho College Wild Game Feast while employed as the food service director at the college in the late 1990s as a means to fund scholarships for the NIC Alumni Association. In my departure, the event first fizzled then died due to the tremendous amount of work required to put on such an event and the huge financial requirement to hire a staff to prepare the food.

A small committee of amazingly supportive alumni members and a brigade of food service workers put in ridiculous volunteer hours preparing food, selling tickets, finding wild game, publicizing the event and serving and preparing the food. Although the work was hard and the hours long, all involved with the event were proud of the outcome - serving great food to great people and funding scholarships for students to attend college.

I now work as an elementary principal in Coeur d'Alene and wish to bring back the Game Feast to support the STEM (science, technology, engineering and math) focus at our school. I agree with Mr. Kelly's belief, the NIC Wild Game Feast is a lost treasure of our community. I also believe that all work must have purpose and behind the purpose must be passion! I am passionate about food and the education of children and am searching for others who believe the same.

Many of my wife and I's friends are culinarians. The conversation around the dinner table often highlight the foods we've prepared and the places we've eaten and often I share stories of the Game Feast. A few stories come to mind.

The Wild Game Feast was held yearly in January to offer residents of our long, North Idaho winters something to do. Working with Derek Palm, my food purveyor and magical finder of USDA approved wild game, we decide to include rattlesnake as an appetizer.

Rattlesnake is generally harvested in Texas in January. We place our order in November; I create the recipe of rosemary infused rattlesnake fritters with garlic and basil aioli and we print the menu. Then it rains - not in North Idaho but in Texas. Rattlesnakes don't like rain and remain dry, nestled in their dens out of reach of the wranglers. There is no rattlesnake meat available this January.

We search the world for frozen rattlesnake without success and decide to order the only option we have - frozen rattlesnake ravioli. The raviolis offer little flavor so I smother the stuffed pasta in a Mornay sauce (bechamel sauce with Gruyere cheese) and most diners love it.

During the second game feast I order alligator and struggle with the recipe. Few will share the proper method for preparing gator so I have to learn by trial and error. First, I attempt to decipher the meat - some is tail and some the tenderloin. The tail meat is a strong muscle therefore, tough and the tenderloin, tender. Deciding to repeat my plan for the rattlesnake I use the same recipe; rosemary infused alligator fritters with garlic and basil aioli.

I create a marinade of rosemary, lemon juice, garlic, salt and olive oil, place the meat in the liquid for 20 minutes, prepare the fitters and fry. The tenderloin pieces are amazing while the tail pieces become unchewable. Twenty-two attempts and three days later, I finally get the time, acid, oil and seasoning combination correct and the dish is a success.

Some eat to live while others live to eat. Place me in the former. I love eating, preparing and experimenting with food to create awesome combinations of flavors, textures and visual appeal for my diners. Please join me on this magical evening celebrating food, North Idaho and the education of children.

Fernan Elementary, with sizable help from Randy Folk at Avondale golf Course, is preparing to serve you an amazing meal on Feb. 21.

North Idaho Wild Game Feast at Avondale Golf Course in Hayden

Appetizers

* Caramelized Elk Sausage in Sweet Guinness and Lavender Honey

* Fried Rattlesnake Ravioli with Chipotle Yogurt Aioli

* Louisiana Dry Rubbed Wild Boar Shank Carving Station

* Charcuterie of wild game, haunting cheeses and Sweet-Smoked King Salmon

* Idaho Steelhead Chowder with Applewood-Smoked Mallard Duck Bacon Topped with Scallions and Duck Fat Roasted Croutons

Palate Cleanser

* Housemade Huckleberry Sorbet

Main Course

* Venison Osso Buco with Wild Mushroom Risotto, Roasted Winter Vegetables topped with a microgreen wild-berry vinaigrette salad

Dessert

* Huckleberry Bread Pudding with Wild Turkey Sabayon topped with Caramel Butter

Doors open at 6:30 p.m. with appetizers served until 7:30. Each meal includes one glass of wine - full bar available. Amazing silent auction items including trips, meals, art and a dinner for six prepared in your home by William Rutherford, the original creator of the Wild Game Feast. Each course is paired with a suggested wine accompaniment.

Please email me at bprutherford@hotmail.com for ticket information.

Send comments or other suggestions to William Rutherford at bprutherford@hotmail.com or visit pensiveparenting.com.