Chef's Page

MacFarlane Pheasants understands the importance professional Chefs and Food Service providers bring to our company.  Without your offering our pheasant on your menu or product list, we would not exist.  So what products do we offer?  We offer fresh and frozen whole pheasant, pheasant breast meat (boneless & airline cuts), smoked pheasant – both whole and boneless smoked pheasant breast, and pheasant meat by products.

 

MacFarlane Pheasants, Inc. may be the largest pheasant farm in North America.  That doesn’t mean however, that we can sell direct to every restaurant in these 50 states.  We recognize the need for distributors and their sales staffs to help keep our product moving to restaurants, country clubs and other establishments around the country.  If you are a distributor and you’re presently not carrying our pheasant, please call 877-269-8957 to find out more about our pheasant product line and what is required to become one of our distributors. 

 

To the Chefs who have used our products, thank you.  We appreciate your trust and ingenuity in your recipe development to bring out the best our product has to offer.  If you haven’t used our product and would like to know where you can purchase it, please call 877-269-8957 for information on our distribution network.  We’ll tell you in advance that we don’t sell to restaurants directly because of our nationwide network of distributors.  We developed this network for your convenience so pheasant can be ordered with other products to meet minimums and reduce its overall cost to you.  Now visit our Chef of the Month page to see how pheasant is being used to draw in customers with this economical game meat in a grand dining experience. 

 

If you KNOW of a chef using our pheasant, or ARE that chef and want to be considered for Chef of the Month, please contact us at info@pheasantfordinner.com with your or the chef’s contact information and why you think they should be the chef of the month.  We do ask each Chef of the Month to provide a favorite pheasant recipe for us to publish on our site. 

 

Finally, if you are a restaurant or know of a restaurant serving MacFarlane Pheasant, please send that to us so we can share with our visitors where to go to find a great meal! If you want to ask questions about preparation techniques, the products themselves or just talk pheasant with others in the food world and discuss pheasant for dinner!

Chef of the Month - 

February - March

Though normally this is a one month honor, we were late in getting this month's Chef listed so chose to have him as our honoree for both February and March.  Our Chef's experience is truly directed to the white tablecloth restaurant industry.  Read more about these month's honoree, Chef Andrew Sutton. 

Andrew is the perfect match to lead the Napa Rose, as he was recruited from the du Soleil in Napa Valley to be the restaurant's culinary visionary," said Tony Bruno, general manager

of Disney's Grand Californian Hotel® & Spa.  Sutton's cuisine celebrates the bounty and heritage of California -- inspired by its rich seacoast, farms, racnches, and artisans -- and is presented in a refined manner. "With his innovative techniques and wealth of experience at award-winning properties, he has the passion and expertise to create menus that capture the diverse flavors of California."

Prior to joining Disney's Grand Californian Hotel, Sutton spent seven years as executive chef at the Ivy Award-winning Auberge du Soleil. This was after five years with Dean Fearing at the five-star, five-diamond award-winning Mansion on Turtle Creek in his hometown of Dallas. Prior to his association with Turtle Creek, he also received valuable experience at two of Dallas' most luxurious hotels, the Hotel Crescent Court and the Registry. 

In all, he has more than 20 years of culinary experience. In addition to his practical training, Sutton is a graduate of the prestigious Culinary Institute of America, as well as having completed a classical French apprenticeship.