Culinary Highlights

One type of the relationship MacFarlane Pheasants has worked hard to foster during its many years of operation is with Chefs across the country. One Chef who has maintained a relationship with us is Chef David Nelson, who created a website for those in the culinary industry called Chef2Chef.net. Here's a bit of his biography:

David began his career in 1971, at the age of fourteen, as a dishwasher at a small Country Inn in New Hampshire where he grew up. After High School, he went through "basic training" at Johnson and Wales Culinary Institute in Providence, Rhode Island.

In 1983, he settled in Steamboat Springs, Colorado. He continued his education in a Resort Management program in the local branch of The Colorado Mountain College system and ultimately ended up as a part time instructor there. Certified as an instructor with AH&MA, he taught courses in Food Production, Food and Beverage Control and Purchasing for the Hospitality Industry. He also served on the Advisory Board as an industry representative to provide expertise and guidance in the development of the Resort Management Degree Program.

In 1991, David left the kitchens for a few years and became a corporate chef/sales associate, specializing in the sales of wild game and specialty foods. This opportunity allowed him to travel around the country, meeting chefs from all types of restaurants. He has taught cooking classes, been a guest chef in various parts of the country, given seminars on the benefits of serving wild game at Colorado State University, and has won numerous cooking competitions. His credits or recipes have been acknowledged in national and regional publications, such as Cooking Light magazine, Restaurant News of the Rockies and Food Arts. And he recently had two wild game soup recipes published in Janie Hibler's cookbook, Wild about Game.

Read more about us in the following links; these links provide information and wonderful pheasant recipes for you to experiment with. Remember - a recipe is only a guide! Make it yours and improvise with ingredients to accentuate the flavors the way you like!

Date: July 31, 2006 - August 4, 2006
Guest Host: Pheasant.com
Theme: Phabulous Pheasant

• Monday: Roast Pheasant; Pheasant Breasts with Creamed Morel Mushrooms. Chef Foodservice Newsletter- Phabulous Pheasant
• Tuesday: Pheasant Porcini Stroganoff; Porcini Mushrooms and Pheasant Ragout. Chef Foodservice Newsletter- Phabulous Pheasant
• Wednesday: Grilled Tomato Soup with Pheasant and Five Grain Rice Blend; Cream of Pheasant and Chanterelle Mushroom Soup. Chef Foodservice Newsletter- Phabulous Pheasant
• Thursday: Pheasant Fricassee; Thai Style Pheasant with Cellophane Noodles. Chef Foodservice Newsletter- Pheasant.com- Phabulous Pheasant
• Friday: Pheasant Pate; Roasted Pheasant with Normandy Sauce. Chef Foodservice Newsletter- Phabulous Pheasant