Pheasants Forever and Quail Forever has revealed the 2020 headlining presenters for the Wild Game Cooking Stage at National Pheasant Fest & Quail Classic. Returning headliner, Danielle Prewett of MeatEater, will be joined by Jack Hennessy of Braising the Wild, Lisa Erickson of Wildchow, and Wade Truong of Elevated Wild to provide flavorful wild game demonstrations at the Minneapolis Convention Center on February 14, 15 & 16.
Orca Coolers and
Walton’s are the presenting sponsors of the Wild Game Cooking Stage.
“For 2020, I believe we have compiled the best lineup of wild game chefs to be found anywhere in the country,” explained Jared Wiklund, Pheasants Forever & Quail Forever’s Public Relations Manager. “Each individual on the stage brings a unique flavor of wild game cooking inspired by their outdoor and culinary backgrounds. As hunters, we owe it to the quarry we pursue to prepare the highest quality meals possible for our friends and family; our chefs for 2020 are excited and willing to share their wild game cooking secrets with the public in mid-Feburary.”
National Pheasant Fest & Quail Classic presented by
Federal Premium Ammunition will be the nation’s largest trade show and convention for upland hunters, producers, sport dog owners, and wildlife habitat conservationists. The event will also highlight Pheasants Forever's accomplishments in the state of Minnesota, home to 72 chapters of Pheasants Forever and two chapters of Quail Forever. Local chapters account for more than 22,000 members statewide who have contributed over $75 million to complete nearly 60,000 acres of land acquisitions which are open to public hunting and recreation.
Wild Game Cooking Stage Chef Bio’s
Danielle Prewett – Danielle Prewett is a true field-to-table enthusiast who takes pride in harvesting, processing and cooking wild game. Prewett is currently the wild foods contributing editor for
MeatEater – an outdoor lifestyle company founded by renowned writer and TV personality Steven Rinella – focusing on blog and video content of wild game recipes ranging from upland and big game to fresh earthly produce. Her original blog,
Wild + Whole, started in 2017 and has since launched her outdoor journalism and wild game cooking career in new and exciting directions. Prewett believes in living a vigorous lifestyle and uses her blog to inspire others to prepare healthy recipes with wild game, while making conscious decisions about consuming higher quality meats and fresh, whole foods. When Prewett is not in the kitchen, she can be found teaching yoga, or out with her favorite hunting companions: a Golden Retriever and a Deutsch Drahthaar. Find out more about Prewett’s culinary inspirations by following her on
Instagram or visiting
MeatEater.com/cook.
Wild Game Cooking Stage Seminars: Pheasant with a Mushroom-Cream Sauce / Quail with Dijon Butter
Jack 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 animals while attending graduate school and later working as a line cook at the famed Elk Public House in Spokane. 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
Minneapolis Star Tribune,
Outdoor News, and as a weekly columnist of “Game Gourmet” for the
Pioneer Press. He currently writes a weekly recipe series for the
Chicago Sun Times. Hennessy serves as an outdoor writer/social content producer with Brothers & Company, an ad agency producing print and digital content for outdoor brands such as Remington Arms, Under Armour Hunt/Fish and Carhartt. Read more about Hennessy’s passion for wild game cooking on his blog, and follow along on his
Facebook page.
Wild Game Cooking Stage Seminars: Pheasant Booyah for the Family / Classic Minnesota Mallard Hotdish
Lisa Erickson – Lisa Erickson is an avid adventurer who loves the outdoors, food science, wild game, and cheese. Her career spans over 25 years in health, wellness, and food. She currently writes a weekly food column for several newspapers in Minnesota and Wisconsin and manages a dairy plant in western Wisconsin. Previously, she owned Wildchow Catering and hosted the wild game cooking segment on Ron Schara’s weekly TV program, “Minnesota Bound.” Erickson has made a name for herself by creating new and innovative recipes related to wild game and healthy lifestyles. Utilizing these two topics she’s so passionate about, Erickson has been a guest writer and speaker for many outdoor publications and seminars, including: KARE11 TV Sunrise, the Hazelden Foundation’s Women’s Health Conference, Pheasants Forever’s National Pheasant Fest & Quail Classic, and the
Pheasants Forever Journal of Upland Conservation.
Wild Game Cooking Stage Seminars: Slow-Roasted Vanilla Bourbon Venison with Colby Corn Cakes / Onion Rye Pheasant Crisps
Wade Truong – A millennial outdoorsman and adult-onset hunter from the state of Virginia, Wade Truong is a self-taught chef who loves cooking for friends and exploring new ingredients related to wild foods. He is currently the executive chef at Kybecca, an independent restaurant and cocktail bar in Fredericksburg, VA with a focus on seasonal and local ingredients. Truong’s style of cooking – contemporary American with a global twist heavily inspired by his Vietnamese roots – brings a new and exciting flare to the Wild Game Cooking Stage at National Pheasant Fest & Quail Classic. Truong and his partner, Rachel Owen, are authors of the blog
Elevated Wild: The Untamed Table, designed to promote a deeper sense of pride, rootedness and nourishment from wild game recipes.
Wild Game Cooking Stage Seminars: Second Generation Wild Game in America: Butter Pheasant / Tempura Pheasant Wings with Smoked Chilis and Black BBQ