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Northern Italian Wine Dinner
Apr
25
6:00 PM18:00

Northern Italian Wine Dinner

You're invited to join us for our wine dinner on Thursday, April 25, when we'll highlight wines from northern Italy and cuisine inspired by the region. The evening begins with a reception followed by a four-course seasonal tasting menu, with each course carefully paired with an Italian wine. 

Matthew McCammon of Rootstock Wines will join us to discuss the wines and share stories of these small, family-run estates committed to producing distinctive wines for everyday drinking. 

You'll have the opportunity to purchase bottles of the featured wines so you can be transported anytime to the hilly land of humble vintners who have dedicated their lives to upholding the quality and tradition of centuries past.

Northern Italian Wine Dinner
Thursday, April 25 at 6 p.m.

Reception followed by four courses
$125 per person, all-inclusive
Reservations: 708.246.2082

Book your Vie reservation on Resy

reception
olive tapenade, chevre, lentil cracker
capicola, house mustard, grissini
roasted beets, blood orange, almonds
tuna tartare, pickled hot peppers, fermented watermelon rind
chicken liver mousse donut, ginger icing

2010 monzio compagnoni, franciacorta brut millesimato, lombardy

first
pan-roasted rainbow trout, sauerkraut risotto, meyer lemon, brown butter, hazelnuts, parsley

2017 cieck, erbaluce di caluso, piedmont

second
smoked and slow-roasted pork belly, fagioli, rapini, cranberry mostarda

2017 la miraja, ruché di castagnole monferrato docg 2016, piedmont

third
tajarin, porcini and duck confit ragù, crisp oyster mushrooms

2017 roccheviberti, dolcetto d'alba vigna melera, piedmont

fourth
gorgonzola fonduta, seared polenta cake, pumpkin seed-sesame granola, concord grape gastrique

2017 cascina preziosa, vespolina, piedmont


Image via The Piedmont Guy

Tax and gratuity are included in the $125 ticket price. Menu subject to change. On April 25, the regular a la carte menu will not be available; we will be serving the above wine dinner menu.


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Mother's Day at Vie
May
12
12:00 PM12:00

Mother's Day at Vie

Mother's Day plans are in bloom! As is our tradition, Vie will be open on Mother's Day to help you celebrate the special women in your life. We’ll share the full three-course menu and children's menu offerings soon (get a sneak peek below). In the meantime, if you'd like reserve your preferred dining time, please call us at 708.246.2082 or use Resy. We look forward to seeing you on Mother's Day!

vie-mothers-day-western-springs.JPG
 
Book your Vie reservation on Resy

Mother's Day at Vie
Sunday, May 12

Reservations from 12 p.m. to 6 p.m.
708.246.2082 or Resy
Three-course menu
$65 for adults | $15 for our guests 12 and under


MENU

/ FIRST

semolina gnocchi bonne femme, english peas, bacon, preserved lemon

or

asparagus and mushroom tarte, crème fraiche, parmesan, arugula, horseradish vinaigrette

or

sea bass ceviche, house-made corn chips, sweet corn chow chow, spring onions, fermented turnips, carrots

// SECOND

chicken paillard “vesuvio,” green garlic, oregano, potato and braised chicken cake, crispy chicken skin, white wine jus

or

pan-roasted great lakes whitefish, pickled shrimp remoulade, roasted ramps, jasmine rice

or

cdk skirt steak tartine, wood-grilled sourdough, black bean puree, spring onions, napa cabbage, shaved radishes, cheddar fonduta, pickled tomatillo sauce

/// THIRD

delicious desserts coming soon from pastry chef angelyne!

CHILDREN'S MENU
please check back for three kid-approved courses

Menu subject to change; price does not include tax, gratuity or beverages. On Mother's Day, only the above menu will be available (no regular a la carte menu).


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Sunday Supper
Jun
23
2:30 PM14:30

Sunday Supper

Save the date for our June 23 Sunday Supper! The menu and other details will be shared closer to the event. In the meantime, if you’d like to go ahead and save your table, please call us at 708.246.2082.

Sunday Suppers at Vie are special family-friendly meals: three courses for $40, with a children's menu offered at $10. Additional upcoming Sunday Supper dates for 2019:

September 8
October 20


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Easter Brunch Buffet at Vistro
Apr
21
10:00 AM10:00

Easter Brunch Buffet at Vistro

While Vie will be closed on Easter, our sister restaurant, Vistro, will be hosting an Easter brunch buffet from 10 a.m. to 2 p.m. on Sunday, April 21. Chef Paul and the team have planned a delicious, family-friendly Easter buffet featuring savory and sweet brunch favorites. To reserve your table, please call Vistro at 630.537.1459 or reserve via Resy.

Easter Brunch Buffet at Vistro: Menu and Details

Vistro | 112 S Washington St, downtown Hinsdale | 630.537.1459

vistro-easter-brunch.png
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Sunday Supper: Luck of the Burger
Mar
17
2:30 PM14:30

Sunday Supper: Luck of the Burger

vie-sunday-supper-burger.jpg

Love Burger Night at Vie? You're in luck! Our first Sunday Supper of 2019 is on St. Patrick's Day, and we'll be serving a lineup of burgers, sides and sundaes for you to enjoy; view the menu below. We look forward to seeing you for [Burger] Patties Day!

Sunday Supper: Luck of the Burger

Reservations from 2:30 p.m. to 7:30 p.m.
708.246.2082 or Resy

$40 per person (includes burger, sides and dessert)
$10 for our guests 12 and under for the children's menu

Book your Vie reservation on Resy

SUNDAY SUPPER MENU 

– BURGERS –

what did you expect
corned beef, roasted cabbage, stout mustard 

vie
bacon, butterkase cheese, lettuce, dill pickles, aioli

boss
barbecue sauce, cheddar, bacon, crispy onions, dijonnaise, bread & butter pickles 

park the car in harvard yard
open face on brown bread, mashed potatoes, cheese curds, gravy, pickled spring onions  

irish breakfast
black pudding, fried egg, mushroom conserva, seared tomato

st. patty’s day? fuggedaboudit
salami, capicola, provolone, giardiniera relish, lettuce, tomato, shaved onion

sub a veggie patty on any of the above $0
add a fried egg to any of the above $3 

– SIDES FOR THE TABLE –

french fries, pickled tomato mayo

baked beans, smoked pork, molasses

pub salad, romaine, pickled beets, hard-cooked egg, onion, irish cheddar, tarragon dressing

sweet potato colcannon, caramelized onions 

– SUNDAES –

caramelized orange
vanilla ice cream, bruleed oranges, whiskey caramel, crisp meringue, whipped cream 

irish apple
vanilla ice cream, spiced apple compote, barley butter streusel, vanilla custard sauce 

oatmeal cream
vanilla ice cream, cinnamon oatmeal praline, berry preserves, whipped irish cream 

midway delight
vanilla ice cream, funnel cake, chocolate & caramel sauces, peanut butter cups, sprinkles, whipped cream 

KIDS' MENU
12 and under only, please 

hamburger or cheeseburger, american cheese

french fries, ketchup

ice cream sundae, chocolate sauce, whipped cream, sprinkles

To expedite and enhance your dining experience, we ask that no substitutions or modifications be made. Burgers will be cooked medium. Beverages, tax and gratuity additional. On Sunday Suppers, the regular a la carte menu is not available.


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Artisan Bread Class [Sold Out]
Mar
11
3:00 PM15:00

Artisan Bread Class [Sold Out]

February 20 update: This cooking class has sold out. If you’d like to be added to the wait list, please call us at 708.246.2082. Thank you!

——-

Join our March 11 cooking class with Vie sous chef Frank Hutman to learn the finer points of artisan bread-making.

Artisan Bread Class
With Vie Sous Chef Frank Hutman

Monday, March 11
3 p.m. to 8 p.m. at Vie
$200 per person | includes class and take-home items (see below), dinner and beverages

Register: 708.246.2082

This class offers you hands-on experience in the Vie kitchen and provides all the essential tools you need to start making beautiful, delicious bread at home. After class, we'll sit down to enjoy the loaves of our labor in a family-style dinner.

Please call 708.246.2082 to register; pre-payment is required to reserve your spot. Very limited space is available, so sign up soon if you'd like to join us!

WHAT YOU'LL LEARN

  • How to create and maintain a healthy starter

  • Dough percentages: how to apply and manipulate them into different types and styles of bread

  • Bread-making theory and practical application

  • Proper way to add inclusions such as seeds, nuts, fruits, vegetables and cheese

HANDS-ON CLASS EXPERIENCE

During class, we'll feed a starter and make several types of dough, which will be turned into four different types of bread:

  • Country bread

  • Walnut blueberry

  • Seasonal focaccia

  • Sourdough pizza

WHAT YOU'LL TAKE HOME

  • Loaf of country, walnut blueberry and focaccia

  • Two brotforms for proofing your bread

  • Lame (bread blade) to score your bread

  • Syllabus with all the steps and bread formulas

  • Starter with feeding flour

  • Knowledge and confidence to begin making artisan bread at home to the delight of your family and friends

*Note: This class will cover the same information as Frank's bread-making class on September 10, 2018.

Photos by Frank Hutman, Vie sous chef and bread-making extraordinaire, featuring some of his recent creations 


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Vie My Valentine
Feb
14
5:00 PM17:00

Vie My Valentine

vie-restaurant-valentines-western-springs.jpg

Join us on Valentine’s! We will be offering our a la carte dinner menu, our five-course and eight-course tasting menus with optional wine pairings, and some delectable Valentine’s Day specials (see below).

The Vie team looks forward to helping you celebrate with your sweetheart and/or other special people in your life.

Vie My Valentine
Thursday, February 14

Reservations starting at 5 p.m.
708.246.2082 or Resy

Note: If you don't see your preferred dining time on Resy, please call us and we may be able to accommodate you.

At Vie | 4471 Lawn Ave in downtown Western Springs
Street parking or lot across the street (both free); steps from BNSF Metra

Book your Vie reservation on Resy

Valentine’s Specials at Vie

(Available in addition to our regular a la carte menu and tasting menus)

plymouth champagne oyster, fermented turnip mignonette, pickled cherry bomb pepper 3 each

soft scrambled eggs, perigord black truffle, creme fraiche, wood-grilled walnut sourdough 40

beet spaghetti alla chitarra “cacio e pepe” 20

cdk 21-day dry-aged beef tenderloin carpaccio, aioli, arugula, pickled garlic, crunchy beans, caperberries 25


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Chicago Restaurant Week 2019
Jan
25
to Feb 7

Chicago Restaurant Week 2019

 

Chicago Restaurant Week returns for a 12th year in 2019! From January 25 to February 7*, Vie will feature a special prix fixe dinner menu for $48 (excluding beverages, tax and gratuity). View our Restaurant Week menu below.

*While normally closed on Sundays and Mondays, Vie will be OPEN January 27 and 28 for CRW (but closed on February 3 and 4). Our weekend reservations have filled up quickly; if you don't see your preferred dining time on a Friday or Saturday, we invite you to visit us on a weeknight!

Vistro, Vie’s sister restaurant in downtown Hinsdale, also will be participating in CRW 2019.

Chicago Restaurant Week at Vie
January 25 to February 7, 2019
(Closed February 3 and 4)

Four-course prix fixe menu
$48 per person, excluding beverages, tax and gratuity
$24 optional pairings
708.246.2082 or Resy

Book your Vie reservation on Resy

MENU

first
crunchy rice “tahdig,” braised chicken leg, smoked chicken breast, saffron, roasted turnips, pickled baby summer squash
beer pairing: The Craven, Dry Irish Stout With Lemon, Miskatonic Brewing Company, Darien
- or -
roasted fingerling and sweet potato poutine, mushroom gravy, cheese curds, pickled tomato barbecue sauce, aioli
beer pairing: Spiteful Lager, Spiteful Brewing Co., Chicago

wine pairing (both): 2015 Geil Scheurebe Kabinett, Rheinhessen

second
sunchoke and apple soup, crispy sunchoke chips, pickled apples
beer pairing: Dry Cider, 2 Fools Cidery, Naperville
- or -
roasted squash salad, grilled cabbage, braised lentils, winter radish, sunflower seeds, meyer lemon dressing, shaved parmesan
beer pairing: Saint Miguel, Belgian Tripel-Style Ale, Buckledown Brewing, Lyons

wine pairing (both): 2015 Jaboulet Cotes du Rhone Blanc, Rhone

third
pork combination: red wine-brined slow-roasted pork loin, shaved ham, cannellini beans with andouille, slow-cooked greens with bacon, blueberry aigre-doux pork sauce
beer pairing: Girl Grey, Belgian-Style Ale With Earl Grey, The Bruery, Orange County, California
- or -
wood-grilled faroe island salmon, fideos, shrimp, grilled onions, preserved tomato, smoked paprika, celery root remoulade
beer pairing: Crank It Dank IPA, Imperial Oak Brewery, Willow Springs

wine pairing (both): 2016 Montinore Pinot Noir, Willamette Valley

fourth
spiced arroz con leche, spiced apples, parsnip cake, roasted apple sorbet, crispy parsnips
beer pairing: Or Xata, The Bruery, Orange County, California
- or -
lemon cream raised donut, daydream coffee gedeo ice cream, milk chocolate gianduja, candied toasted hazelnuts
beer pairing: Hotbox Coffee Porter, Oskar Blues Brewery, Longmont, Colorado

wine pairing (both): 2017 Maculan Dindarello Passito, Italy

Please note: Menu is subject to change. During Restaurant Week, only the CRW menu is available (no regular a la carte menu). Thank you for understanding. 

Chicago Restaurant Week | Choose Chicago


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New Year's Eve at Vie
Dec
31
to Jan 1

New Year's Eve at Vie

Welcome the New Year at Vie in downtown Western Springs! While normally closed on Mondays, the Vie team would love to be a part of your New Year’s Eve celebration. We will be offering a special New Year’s Eve menu on Monday the 31st; please see below. Reservations after 9 p.m. are invited to stay for the countdown and a complimentary midnight toast.

vie-nye-dinner-western-springs.jpg
 

New Year’s Eve at Vie
Monday, December 31, 2018

Five-course tasting menu
$100 per person, excluding tax and gratuity
$55 for optional wine pairings
Reservations starting at 5 p.m.
708.246.2082 or Resy

Book your Vie reservation on Resy

New Year’s Eve at Vie
Tasting Menu

amuse
deviled quail egg, sunchoke chip
NV Domaine Camille Braun Crémant d’Alsace Brut

first
celeriac risotto, roasted apple, meyer lemon aigre-doux, oyster mushrooms
2017 Emile Beyer Riesling Tradition, Alsace

second
seared yellowfin tuna, wild rice, fermented ramps, crispy kale, marcona almonds, pickled ramp and green garlic remoulade
Bruno Colin Bourgogne Aligoté, Chassagne-Montrachet

third
wood-grilled cdk strip loin, barolo beef salami, delicata squash, spinach, parsley, warm bone marrow vinaigrette
2016 Tenuta di Trinoro Le Cupole Red Blend, Tuscany

fourth
red barn dairy cupola, three sisters white corn sope, pickled cherry tomatoes, gooseberry-smoked chili emulsion, mustard greens
2013 Chateau de la Mulonniere “L’effet Papillon” Chenin Blanc, Anjou

fifth
dark chocolate cremeux, honey walnut cake, blackberry, red wine gastrique
Quinta Vale D. Maria 10 Years Old Tawny, Douro

Please note: Our regular a la carte menu will not be available on New Year’s Eve. Thank you for understanding.

Photo credit: Regan Baroni


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Burger Night 2.0 [Sold Out]
Dec
23
4:00 PM16:00

Burger Night 2.0 [Sold Out]

Update: Reservations for Burger Night 2.0 have sold out. To be added to the waitlist, please call us at 708.246.2082. Thank you!

=====

Not able to make November’s Burger Night? Or just want two Vie Burger Nights in your life? We've got you covered: Christmas Eve Eve means Burger Night 2.0! Join us for a festive evening of delicious burgers, sides and sundaes.

paul-virant-burger-night.jpeg

Burger Night 2.0
Sunday, December 23

$40 per person, excluding beverages, tax and gratuity
Reservations starting at 4 p.m.
Save your table: 708.246.2082 or Resy

Book your Vie reservation on Resy

12.23.18 BURGER NIGHT MENU

// BURGERS

the greek
on pita, lamb sausage, lamb bacon, feta, tzatziki, pickled red onion

the vie
bacon, butterkase cheese, lettuce, dill pickles, aioli

the buckledown melt
on buckledown rye sourdough, beer cheese, beer mustard, stout braised onions

the hot stuff, comin’ thru
fried giardiniera, fermented pepper relish, chipotle mayo

the boss
barbecue sauce, cheddar, bacon, crispy onions, dijonnaise, pickled ramps

the bulgogi
kimchi, smoked pickled spring onions, grilled korean barbecue-style shortrib, ginger mayo

> skip the meat and sub a veggie patty on any of the above $0
> add a fried egg to any of the above $3

Thanks to Chad Perkins of Perkins Custom Cuts for providing us with his signature CDK Big Juicy patties for Burger Night.

// SIDES

french fries, pickled tomato mayo

romaine wedge, chow chow, sunflower seeds, blue cheese dressing

roasted cabbage, sauerkraut, mushroom conserva, truffle oil

winter squash puree, brown butter, cherry bomb caramel

// SUNDAES

s’mores
vanilla ice cream, hot fudge, toasted marshmallow, graham cracker

blueberry lemon
vanilla ice cream, blueberry old fashioned donuts, lemon curd, blueberry jam

apple churro
vanilla ice cream, spiced apple compote, cinnamon sugar churro, whipped cream

midway delight
vanilla ice cream, funnel cake, chocolate & caramel sauces, peanut butter cups, sprinkles, whipped cream


Please note: Menu subject to change. To expedite and enhance your dining experience, we ask that no substitutions or modifications be made. Burgers will be cooked medium. We will be serving the Burger Night menu on December 23; the regular a la carte menu will not be available.


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Burger Night
Nov
21
4:00 PM16:00

Burger Night

burger-night.jpg

Burger Night
Wednesday, November 21
$40 per person
Reservations starting at 4 p.m.
Resy or 708.246.2082

Burger Night has become a Thanksgiving Eve tradition! Join us at Vie on Wednesday, November 21, for a fun evening of delicious burgers, sides and sundaes. 

See this year’s lineup below; cost is $40 per person (not including beverages, tax and gratuity). Reservations are available starting at 4 p.m. on the 21st; call 708.246.2082 to save your table or use Resy.

Book your Vie reservation on Resy

If you don't see your preferred dining time on Resy, please call us and we may be able to accommodate you.

Not able to join us on November 21, or just want two Burger Nights in your life? We'll be hosting Burger Night 2.0 on December 23, Christmas Eve Eve. The menu will be the same, or very similar, to the one below.

BURGER NIGHT MENU

// BURGERS

the memphis
pulled pork, coleslaw, bread & butter pickles

the vie
bacon, butterkase cheese, red onion, lettuce, dill pickles, aioli

the buckledown melt
buckledown rye sourdough, beer cheese, beer mustard, stout braised onions

the hot stuff, comin’ thru
fried giardiniera, fermented pepper relish, chipotle mayo

the boss
barbecue sauce, cheddar, bacon, crispy onions, dijonnaise, pickled ramps

the bulgogi
kimchi, smoked pickled spring onions, grilled korean barbecue-style shortrib, ginger mayo

> skip the meat and sub a veggie patty on any of the above $0
> add a fried egg to any of the above $3

Thanks to Chad Perkins of Perkins Custom Cuts for providing us with his signature CDK Big Juicy patties for Burger Night.

// SIDES

french fries, pickled tomato mayo

romaine wedge, chow chow, sunflower seeds, blue cheese dressing

roasted cabbage, sauerkraut, mushroom conserva, truffle oil

winter squash puree, brown butter, cherry bomb caramel

// SUNDAES

s’mores
vanilla ice cream, hot fudge, toasted marshmallow, graham cracker

blueberry lemon
vanilla ice cream, blueberry old fashioned donuts, lemon curd, blueberry jam

apple churro
vanilla ice cream, spiced apple compote, cinnamon sugar churro, whipped cream

midway delight
vanilla ice cream, funnel cake, chocolate & caramel sauces, peanut butter cups, sprinkles, whipped cream



Please note: To expedite and enhance your dining experience, we ask that no substitutions or modifications be made. Burgers will be cooked medium. We will be serving the above Burger Night menu on November 21; the regular a la carte menu will not be available.


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Sunday Supper
Nov
4
2:30 PM14:30

Sunday Supper

vie-restaurant-sunday-supper.jpg
 

You're invited to join us on November 4 for a fall-tastic, family-friendly meal at our last Sunday Supper of the year! View the offerings below (including beef bourguignon and potato-cheddar pierogis😍) — we look forward to welcoming you to Vie on the 4th.

Please note: Sunday Suppers are popular events, so we encourage you to reserve your table soon to secure your preferred dining time. 

Sunday Supper at Vie
November 4
Reservations from 2:30 p.m. to 7:30 p.m.

Three-course menu
$40 per person | $10 for 12 and under for children's menu

Save your table: 708.246.2082 or Resy

MENU


// first
chicken noodle soup, grilled cabbage, roasted sweet potatoes
or
shaved apple salad, crispy brussels sprouts, sunflower seeds, dill pickle-mustard vinaigrette

// second
potato-cheddar pierogis, grilled onions, braised sauerkraut, cherry bomb caramel
or
country-fried pork, sausage gravy, polenta, collard greens, cornbread croutons
or
wood-grilled salmon, braised lentils, roasted winter squash, pickled fennel and orange vinaigrette 
or
beef bourguignon, carrots, pickled ramps, mushrooms, bacon, crushed new potatoes

// third
pear sticky toffee pudding, buttermilk ginger ice cream, dark chocolate cremeux
or
maple-glazed sour cream donut, plum ice cream, walnut buttercrunch, plum preserves

CHILDREN’S MENU

// first
fresh apple slices, sunflower seed butter

// second
french bread pizza, mozzarella, spinach
or
chicken tacos, house-made tortillas, black beans, shredded lettuce 

// third
yummy kids' dessert to be revealed soon!

Tax and gratuity additional


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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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