Welcome to PheasantforDinner.com

Home of MacFarlane Pheasant, the affordable gourmet meal! Here we give you the opportunity to learn how pheasant and our other game meats can fit into your meal plan.

We produce all of our own pheasants and the care we put into raising our birds shows. We raise our birds from start (hatch) to finish (ship) so we can control the whole process and get you the best possible product. From our farm to your kitchen, you can trust MacFarlane Pheasant products.

For our partners in the food service industry:

·         MacFarlane Pheasants, Inc. has a nationwide network of distributors that offer our pheasant products. For help finding a distributor to meet your needs please call us at 877-269-8957.

For our retail/consumer guests:

·         Please take some time to browse through our recipes for ideas on how to prepare our pheasant and other game meats. Match this recipe to one of our available products and we will ship it to your door.  If you need more information, please call us at 800-345-8348.

·         For a nice surprise, send our products as gifts to family and friends. During the holiday season, be sure to place your orders in advance to ensure that your product arrives on time.

Please visit our restaurants listing (under the Chef's Page) to find a restaurant near you which has served our pheasant on their menu.  If you know of a restaurant that served our pheasant, we would appreciate hearing about your experience; please drop an email to info@pheasantfordinner.com to share your thoughts.   Enjoy your visit and we look forward to seeing you again.

 

RECIPE CONTEST RESULTS:
Thank you to all who participated in our Pheasant Recipe Contest.  Our judges, Bill MacFarlane, Chef Joe Wollinger and Master Chef Ken Arnone chose the following recipes submitted by: 
        Dr. Dan Peterson
        Joe Tegethoff
        James Brueggemann
        Karen C. McShea
        Chef John Walt C.E.C
Check out the recipes chosen by visiting our 'recipes' page.  Enjoy! 

Chef of the Month

This month’s selection for Chef of the Month is Chef Andrew Zimmerman of Sepia Restaurant in Chicago IL for his creative use of our pheasant on his regular menu. 

Growing up in New York in the ‘80’s, Andrew Zimmerman’s childhood goal was a fairly common one – he wanted to be a rock star. Though he played around in the kitchen, he pursued that goal into his early 20’s, supporting his dream by working in local restaurant kitchens. Over the years, he realized not only was he a better cook than musician, but that his true calling was found in the kitchen. He began taking cooking seriously and soon was working as sous chef under Renato Sommelia, whom he cites as one of his strongest culinary mentors. He spent nearly three years working under Sommelia and after learning all he could, enrolled in the prestigious French Culinary Institute. Zimmerman graduated first in his class at the FCI (2000) and never looked back.

Zimmerman continued working in the region and after three years, was ready to make a move. Drawn to Chicago by the abundance of world-class restaurants, the food-centric nature of the city and the fact that Chicago is his wife’s hometown, he accepted a position at the Park Hyatt Chicago working alongside Sandro Gamba. In 2004, Zimmerman met restaurateur Terry Alexander who was impressed with his capabilities and hired him as Executive Chef at MOD. From there, the business pair opened del Toro and although Alexander became a professional mentor to Zimmerman, due to reasons beyond their control the restaurant closed. Zimmerman returned to the Park Hyatt, as Chef de Cuisine at NoMi, working with Christophe David who also had a profound influence on Zimmerman’s evolving style. In 2008, he was introduced to Emmanuel Nony and early the following year, Nony offered Zimmerman the Executive Chef position at Sepia. “Andrew brings not only strong creativity to Sepia, but a strong sense of leadership and maturity to the position. He perfectly understands our mission of blending rustic and contemporary cuisine,” states Nony. In addition to Sommelia and David, Zimmerman’s style of cooking - one that is direct, seasonally based and primarily Mediterranean influenced - echoes the styles of Fergus Henderson, Thomas Keller, Judy Rodgers, Alice Waters, Charlie Trotter and Paula Wolfert.

For more information about Chef Zimmerman and his creative menu, visit www.sepiachicago.com 

Have a question about pheasant?

Send it to us at info@pheasantfordinner.com We look forward to hearing from you.