Book Dinner With Hank Shaw: Pheasant, Quail, Cottontail
Oct
23
6:00 PM18:00

Book Dinner With Hank Shaw: Pheasant, Quail, Cottontail

Update: This dinner is sold out. To be added to the wait list, please call us at 708.246.2082. Thank you!


On Tuesday, October 23, Chef Paul Virant and the Vie team welcome Hank Shaw to the restaurant for a dinner to remember. Shaw is on a road trip across the country for his new book, Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast. We're thrilled he's making a stop at Vie, marking his third book dinner with us. For his visit, we're preparing a not-to-be-missed tasting menu (below) featuring recipes and techniques from Pheasant, Quail, Cottontail. Everyone’s reservation comes with a signed book. We look forward to seeing you for this exclusive dinner at Vie with our friend Hank Shaw!

Hank Shaw Book Dinner: Pheasant, Quail, Cottontail
Tuesday, October 23
6 p.m. at Vie

$125 per person (includes dinner, signed cookbook, tax and gratuity)
Optional beverage pairings available at additional cost

Reservations: 708.246.2082 or Resy

Book your Vie reservation on Resy

For online tickets via Resy, please select October 23, then 6 p.m. Special Dinner, and follow the prompts.

 General Tso's Pheasant  Photo by Holly A. Heyser | honest-food.net

General Tso's Pheasant
Photo by Holly A. Heyser | honest-food.net

 

MENU

reception
buttermilk fried rabbit
crispy bird skin
liver mousse
game bird gravlax
maple-glazed meatballs

first
sheboygan white brats
turkey brats, beer mustard, fried brussels sprouts, rye sourdough
 

second
general tso’s pheasant
fried pheasant breast, missouri rice, kimchi, pickled ramps

third
quail with grapes and pearl onions
wood-grilled quail, preserved grapes, soubise, hen of the woods

fourth
hasenpfeffer
rabbit combination: marinated and slow-cooked legs, bacon and shoulder confit, semolina dumplings, fall squash

mignardises

Please note: Beverage pairings will be available at an additional cost. The $125 event price includes your food, signed cookbook, tax and gratuity.

 

About Hank Shaw

Hank Shaw is a chef, hunter, angler, forager and wild foods expert constantly on the lookout for new things to gather, catch and eat. Shaw stands at the forefront of the wild foods movement, and his website, Hunter Angler Gardener Cook (honest-food.net), won the James Beard Award for Best Blog in 2013. Shaw has appeared on television shows ranging from Mike Rowe's "Somebody's Gotta Do It" on CNN, to Andrew Zimmern's "Bizarre Foods" on Travel Channel, to Steven Rinella's "Meateater" on Sportsman Channel. He hunts, fishes and forages near Sacramento.

 

About Pheasant, Quail, Cottontail

Pheasant, Quail, Cottontail covers all sorts of birds, from pheasant, quail and wild turkey to lesser-known birds such as snipe and rails. It also has an extensive section on small game animals such as rabbits, hares and squirrels. Not a hunter? This book covers the domesticated cousins of these game animals throughout. You’ll also find detailed information on how best to treat these various species in the kitchen, how to select them in the market, and how to pluck, clean and hang wild birds. A portion of the proceeds of every book sold will go to help the nonprofit conservation efforts of Pheasants Forever and Quail Forever, which will use the money to restore, maintain and expand habitat for all upland birds.


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[Past Event] Sunday Supper
Jun
25
2:30 PM14:30

[Past Event] Sunday Supper

Tomatoes … cold fried chicken … strawberries … s’mores: It must be time for a summer Sunday Supper at Vie! We hope you can dine with us on June 25 to enjoy a special three-course menu; cost is $40 per person (not including tax and gratuity) and $10 for our guests 12 years old and under for the children’s menu — see below. To reserve your table, please call us at 708.246.2082.

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