Wild Game Cooking Stage Promises Pheasant Fest Highlights

463a041c-51ca-4f4c-aa45-753b235e8477 By Tom Carpenter

It’s hard to surpass the annual popularity of the Wild Game Cooking Stage at National Pheasant Fest & Quail Classic. This year promises more of the same: plenty of fun and tons  of flavor for the upland hunter and wild game cook coming to the Schaumburg Convention Center in Schaumburg, Illinois, February 22-24. 

“I’m really excited about this year’s lineup of sessions and chefs,” says Jared Wiklund, public relations manager for Pheasants Forever and Quail Forever, and chief architect of the Wild Game Cooking Stage’s lineup. "And we are very excited that ORCA Coolers is once again sponoring the venue."

“It’s hard not to just ‘camp out’ and the stage all day and take in every session,” laughs Wiklund. “If I could, I would do just that. But some of the highlights are certainly going to be a Chicago-style stove-top pheasant pizza, making upland gamebird ‘slider’ burgers, a pheasant tortilla soup, and a Mexican quail stew.”

Following are rundowns on the four chefs featured on this year’s stage, and a schedule for each day’s sessions.
 

FEATURED CHEFS

HANK SHAW
Find Shaw on his James Beard award-winning blog, Hunter, Angler, Gardener, Cook. Last year this wild game author debuted his newest book, Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast, on the National Pheasant Fest & Quail Classic show floor. He has also been published in Food & Wine, Petersen’s Hunting, Organic Gardening, The Art of Eating, Outside Magazine, Field & Stream, Sactown, Pheasants Forever’s Journal of Upland Conservation and Delta Waterfowl Magazine.
RACHEL HOGAN 
Hogan is an avid adventurer, outdoorswoman and certified natural foods chef. After a Lyme disease diagnosis in 2008, she became interested in nutrition’s role in her recovery and the continued fight to maintain quality of life. Turning the high–quality protein that game meats provide into modern and healthful dishes is her signature. Rachel has been executive chef and upland hunting guide in South Dakota for the last five seasons, utilizing her field bred English springer spaniels.
JOHN HENNESSY
Author of the Braising the Wild blog, Hennessy’s outdoor heritage stems from the backcountry of Washington state where he pursued upland birds and big game. Hennessy has made a name for himself by authoring wild game recipes for a variety of publications including the Pheasants Forever Journal of Upland Conservation, The Spokesman-Review, the Star Tribune, Outdoor News, and as a former weekly columnist of Game Gourmet for the Pioneer Press.
LUKAS LEAF
Leaf is an avid, passionate outdoorsman and chef born and raised in Minnesota. He is the lead chef for Modern Carnivore and has created amazing meals with wild ingredients for people across the country. He has a passion for the Boundary Waters Canoe Area Wilderness in northern Minnesota and as Executive Director at Sportsmen for the Boundary Waters, working to protect our public lands, waters and outdoor heritage. Leaf spends his free time fishing, foraging, hunting, camping and cooking his way through the great outdoors.

WILD GAME COOKING STAGE SCHEDULE

FRIDAY FEBRUARY 22

2:00
John Hennessy
Chicago Legacy Gone Wild: Stove-Top Pheasant Pizza

3:00
Hank Shaw
Building a Better Pot for Soups & Stews: Mexican Quail Stew

4:00
Lukas Leaf
Whole Bird Pasta: Pheasant Ragu, Braising for a Better Tomorrow

5:00
Rachel Hogan
Ultimate Pheasant Thigh Lettuce Wraps: Savory & Delicious

6:00
John Hennessy
Longtail Spin on a Longtime Favorite: Pheasant Vesuvio

SATURDAY FEBRUARY 23

10:00
John Hennessy
Chicago Legacy Gone Wild: Stove-Top Pheasant Pizza

11:00
Hank Shaw
Getting More Out of Your Gamebirds

12:00
Lukas Leaf
Roll It Up: Pheasant Roulade, A Classic Twist for Upland Birds

1:00
Rachel Hogan
Best (Burger) I’ve Ever Had: Making Flavorful Wild Game Sliders

2:00
Hank Shaw
Tips & Tricks for Frying Game and Fish: Pheasant Wiener Schnitzel

3:00
Lukas Leaf
Whole Bird Pasta: Pheasant Ragu, Braising for a Better Tomorrow

4:00
Rachel Hogan
Hug My Insides Pheasant Tortilla Soup

SUNDAY FEBRUARY 24

10:00
Rachel Hogan
Best (Burger) I’ve Ever Had: Making Flavorful Wild Game Sliders

11:00
John Hennessy
Chicago Legacy Gone Wild: Stove-Top Pheasant Pizza

12:00
Hank Shaw
Getting More Out of Your Gamebirds

1:00
Lukas Leaf
Roll It Up: Pheasant Roulade, A Classic Twist for Upland Birds

2:00
Rachel Hogan
Ultimate Pheasant Thigh Lettuce Wraps: Savory & Delicious
  
  



Showing 1-1 of 1 items

Wild Game Cooking Stage Promises Pheasant Fest Highlights

463a041c-51ca-4f4c-aa45-753b235e8477 By Tom Carpenter

It’s hard to surpass the annual popularity of the Wild Game Cooking Stage at National Pheasant Fest & Quail Classic. This year promises more of the same: plenty of fun and tons  of flavor for the upland hunter and wild game cook coming to the Schaumburg Convention Center in Schaumburg, Illinois, February 22-24. 

“I’m really excited about this year’s lineup of sessions and chefs,” says Jared Wiklund, public relations manager for Pheasants Forever and Quail Forever, and chief architect of the Wild Game Cooking Stage’s lineup. "And we are very excited that ORCA Coolers is once again sponoring the venue."

“It’s hard not to just ‘camp out’ and the stage all day and take in every session,” laughs Wiklund. “If I could, I would do just that. But some of the highlights are certainly going to be a Chicago-style stove-top pheasant pizza, making upland gamebird ‘slider’ burgers, a pheasant tortilla soup, and a Mexican quail stew.”

Following are rundowns on the four chefs featured on this year’s stage, and a schedule for each day’s sessions.
 

FEATURED CHEFS

HANK SHAW
Find Shaw on his James Beard award-winning blog, Hunter, Angler, Gardener, Cook. Last year this wild game author debuted his newest book, Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast, on the National Pheasant Fest & Quail Classic show floor. He has also been published in Food & Wine, Petersen’s Hunting, Organic Gardening, The Art of Eating, Outside Magazine, Field & Stream, Sactown, Pheasants Forever’s Journal of Upland Conservation and Delta Waterfowl Magazine.
RACHEL HOGAN 
Hogan is an avid adventurer, outdoorswoman and certified natural foods chef. After a Lyme disease diagnosis in 2008, she became interested in nutrition’s role in her recovery and the continued fight to maintain quality of life. Turning the high–quality protein that game meats provide into modern and healthful dishes is her signature. Rachel has been executive chef and upland hunting guide in South Dakota for the last five seasons, utilizing her field bred English springer spaniels.
JOHN HENNESSY
Author of the Braising the Wild blog, Hennessy’s outdoor heritage stems from the backcountry of Washington state where he pursued upland birds and big game. Hennessy has made a name for himself by authoring wild game recipes for a variety of publications including the Pheasants Forever Journal of Upland Conservation, The Spokesman-Review, the Star Tribune, Outdoor News, and as a former weekly columnist of Game Gourmet for the Pioneer Press.
LUKAS LEAF
Leaf is an avid, passionate outdoorsman and chef born and raised in Minnesota. He is the lead chef for Modern Carnivore and has created amazing meals with wild ingredients for people across the country. He has a passion for the Boundary Waters Canoe Area Wilderness in northern Minnesota and as Executive Director at Sportsmen for the Boundary Waters, working to protect our public lands, waters and outdoor heritage. Leaf spends his free time fishing, foraging, hunting, camping and cooking his way through the great outdoors.

WILD GAME COOKING STAGE SCHEDULE

FRIDAY FEBRUARY 22

2:00
John Hennessy
Chicago Legacy Gone Wild: Stove-Top Pheasant Pizza

3:00
Hank Shaw
Building a Better Pot for Soups & Stews: Mexican Quail Stew

4:00
Lukas Leaf
Whole Bird Pasta: Pheasant Ragu, Braising for a Better Tomorrow

5:00
Rachel Hogan
Ultimate Pheasant Thigh Lettuce Wraps: Savory & Delicious

6:00
John Hennessy
Longtail Spin on a Longtime Favorite: Pheasant Vesuvio

SATURDAY FEBRUARY 23

10:00
John Hennessy
Chicago Legacy Gone Wild: Stove-Top Pheasant Pizza

11:00
Hank Shaw
Getting More Out of Your Gamebirds

12:00
Lukas Leaf
Roll It Up: Pheasant Roulade, A Classic Twist for Upland Birds

1:00
Rachel Hogan
Best (Burger) I’ve Ever Had: Making Flavorful Wild Game Sliders

2:00
Hank Shaw
Tips & Tricks for Frying Game and Fish: Pheasant Wiener Schnitzel

3:00
Lukas Leaf
Whole Bird Pasta: Pheasant Ragu, Braising for a Better Tomorrow

4:00
Rachel Hogan
Hug My Insides Pheasant Tortilla Soup

SUNDAY FEBRUARY 24

10:00
Rachel Hogan
Best (Burger) I’ve Ever Had: Making Flavorful Wild Game Sliders

11:00
John Hennessy
Chicago Legacy Gone Wild: Stove-Top Pheasant Pizza

12:00
Hank Shaw
Getting More Out of Your Gamebirds

1:00
Lukas Leaf
Roll It Up: Pheasant Roulade, A Classic Twist for Upland Birds

2:00
Rachel Hogan
Ultimate Pheasant Thigh Lettuce Wraps: Savory & Delicious
  
  



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