Georgia Pellegrini Biography, Age, Family, Husband, TV Show, Books


Georgia Pellegrini Biography

Georgia Pellegrini is an American author, chef, television personality and an outdoor adventure expert. She is the host of the TV show “Wild Food” on Discovery Network’s Destination America.

Pellegrini attended high school at the Chapin School in New York City and later joining Wellesley College where she graduated with a degree in International Relations.

She is the creator of Adventure Getaways, where she leads women on trips that feature a variety of rugged outdoor activities. The Getaways were described in a 2013 New York Times “T” Magazine article. She has been featured on Jimmy Kimmel Live!, Iron Chef America, on the Today Show with Matt Lauer, Today, HBO’s Real Sports, ABC’s The Chew, NPR, among hundreds of other radio, TV, and newspaper outlets.

Georgia Pellegrini Age | Georgia Pellegrini Birth Date

Pellegrini was born on 25 February, 1981 in Sparkill, New York, U.S.A. She is 38 years old as of 2019.

Georgia Pellegrini Family

Pellegrini was born to photographer Roger Pellegrini and actress Maureen Mooney. She grew up on a family family that her great-grandfather owned and worked, Tulipwood.

Georgia Pellegrini Photo

Chef Georgia Pellegrini

Growing up in the farm made Pellegrini develop a passion for simple farm-to table food and a deep
connection to the outdoors.

She later enrolled at the French Culinary Institute after stints in investmebnt banking. Pellegrini began to work in farm to table restaurants in the U.S. (Gramercy Tavern and Blue Hill at Stone Barns) and France (La Chassagnette), driving heavy farm equipment, and harvesting both meat and plants for dinner.

Georgia Pellegrini TV Show

Pellegrini hosts the TV show “Wild Food” on Discovery Network’s Destination America.

Georgia Pellegrini Engaged | Georgia Pellegrini Husband | Georgia Pellegrini Married

Pellegrini keeps her personal life very private and has not disclosed any information on her dating life or marriage.

Georgia Pellegrini Books

Modern Pioneering: More Than 150 Recipes, Projects, and Skills for a Self-Sufficient Life – 2014

In Modern Pioneering, she teaches modern day pioneer skills and “manual literacy”. Modern Pioneering is a cookbook, backyard gardening and homesteading guide for people who want to grow food efficiently, cook seasonal recipes, or even try foraging, camping, and living off the land.

Food Heroes: 16 Culinary Artisans Preserving Tradition – 2010

In Food Heroes, she tells the story of 16 food artisans around the world who are fighting to preserve their traditions. The book was nominated for an IACP award for best culinary writing with recipes.

Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time – 2011

In Girl Hunter, she writes about the experience of traveling around the U.S. and abroad to hunt her own meat. How she teamed up with veteran hunters to add to the adventures. Girl Hunter includes recipes as well as descriptions of the many characters she met on her food travels. It was named one of the Top 10 Sports Books of 2012 by Booklist, a Best Book of the Month by Amazon and lauded in reviews by Publishers Weekly and the Wall Street Journal.

A Girl Hunter trailer was released in which Pellegrini talks about her food philosophy as a chef and hunter in December 2011.

Georgia Pellegrini Blog

Pellegrini has a website and blog that she chronicles her adventures, provide tutorials on “pioneer skills”, and feature profiles of the artisans she meets in her travels. Pellegrini’s site was nominated for a 2010 Bloggie Award.

Georgia Pellegrini Net Worth

The adventurer and professional chef has not yet disclosed her net worth.

Georgia Pellegrini Venison Meatloaf


1 carrot

1 large onion

1 celery stalk

2 cups button mushrooms one standard package 2 tablespoons olive oil

1 teaspoon sea salt

2 1/2 pounds ground axis venison

1 egg beaten

2 tablespoons Marsala

1/2 cup bread crumbs

1/3 cup tomato puree

1/2 cup parsley

1/2 cup finely chopped fresh basil

1 teaspoon grated nutmeg

1 teaspoon freshly ground black pepper


Blend the carrot, onion, celery and mushrooms in a food processor until fine but not pureed.
Heat the oil in a skillet and saute? the mixture until softened, about 10 minutes. Sprinkle with salt along the way to help release the juices.
Preheat the oven to 450°F. In a large bowl, combine the vegetables with the rest of the ingredients.
Form the mixture into a loaf and place in a baking dish. You could also use a loaf pan. Bake for 10 minutes, then reduce the temperature to 350°F. Bake for 30 minutes more. Let cool slightly, then cut into thick slices and serve.


Also try: other antlered game, turkey

Georgia Pellegrini Twitter

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