Event

Pheasant, Quail, Cottontail Dinner

Join us for an evening of food, drink, and conversation centered around small game, hunting, fishing, and foraging!

A former restaurant cook and journalist, Hank Shaw is the author of four wild game cookbooks as well as the James Beard Award-winning wild foods website Hunter Angler Gardener Cook. He has been featured in Field & Stream, Organic Gardening, Garden & Gun, the New York Times and CNN, as well as on numerous television shows. He hunts, fishes, forages and cooks near Sacramento, CA.

Chef David Bancroft will prepare a family style menu based on dishes featured in Hank's latest book, "Pheasant, Quail, Cottontail: Upland Birds from Field to Feast". The dinner will also be paired with select wine and beer.

Tentative Menu: (subject to change, based on item availability)
-Charcuterie: Rabbit Rillettes & Rabbit Salami
-Pheasant Spring Rolls w/ Peppermash Marmalade
-Kolaches w/ Turkey Sausage & Blackberry Jelly
-Collards w/Turkey Leg Potlikker
-Curried Carrots w/ Roasted Bone Caramel
-Butterbean Brunswick (rabbit)
-Chicken Fried Quail w/ Honey-Hot Sauce
-Pecan Smoked Turkey w/ White BBQ Sauce
-Hummingbird Cake

Ticket includes:
-All food and drink listed on the menu. Any food or beverage ordered separately will be charged.
-Signed copy of Pheasant, Quail, Cottontail
-Any applicable service charges, taxes, and gratuities

***NOTE: This dinner is not suitable for guests with allergies and/or dietary restrictions. Due to the family style nature of this dinner, we will not be able to accommodate any allergy or dietary restriction modifications.