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
For online tickets via Resy, please select October 23, then 6 p.m. Special Dinner, and follow the prompts.
buttermilk fried rabbit
crispy bird skin
game bird gravlax
sheboygan white brats
turkey brats, beer mustard, fried brussels sprouts, rye sourdough
general tso’s pheasant
fried pheasant breast, missouri rice, kimchi, pickled ramps
quail with grapes and pearl onions
wood-grilled quail, preserved grapes, soubise, hen of the woods
rabbit combination: marinated and slow-cooked legs, bacon and shoulder confit, semolina dumplings, fall squash
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.