Jean-Paul Bourgeois | Game Changer | Wild Game Seasoning and Marinade

Even when Chef Jean-Paul Bourgeois was the executive chef at Blue Smoke in New York City, his heart was in the great outdoors, daydreaming of freezing his butt off in a duck blind. And, with perfectly balanced sweet brown sugar, tangy red wine vinegar, Worcestershire and mustard, and a smoky salt blend, Game Changer packs Chef Jean-Paul’s wild game culinary knowledge into an amazing all-purpose blend.