Here it is! The Pheasant, Quail, Cottontail Book Tour Map!
This is where I’ll be as I tour the nation and Canada this year for Pheasant, Quail, Cottontail: Upland Birds and Small Game from Field to Feast, the third book in my wild game trilogy. As you can see, I’ll be, like Johnny Cash, everywhere. More or less.
I will try to update this page, as well as the map, as well as my Events Page on Facebook, as often as I can.
I should always have some copies of my venison book, Buck, Buck, Moose
I am also happy to sign books you’ve already bought.
Homecoming Book Dinner
Sacramento, California
December 9, 2018
This is it, the LAST book dinner of the season! I will return home to Sacramento to team up with my friend Chef Oliver Ridgeway at his new restaurant Camden Spit & Larder for a holiday feast! Menu is TBD, but the cost will be $85 for four courses, and that includes a signed copy of the book! Reserve your spot by emailing: events@camdenspitandlarder.com
Hank – Awesome time in Fargo last night! Please come back when you get a chance and we will sell that sucker out again!
I second the comment from Luis, how about us folks here in Southern California? It seems like you occasionally get to Sacramento or San Francisco, but what about San Diego? It is beautiful here and I’m sure you have lots of fans.
Loved your Richmond event and heard there was a possibility you’d be back! If so I’ll be there! Learned, laughed and loved the food! Went to Belmont Butchery afterwards and scored my own Duck Breast Pastrami—wow!
Hank,
I just finished making the Pheasant Kaesespatzle recipe you published in the latest Pheasants Forever magazine. Wow! That was really good food! Thank you.
I learned three new things while I did it. I used spelt flour to make the spaetzle which made a noticeable difference in texture. I had never really learned how to caramelize onions before and they turned out fantastic. And I had never poached pheasant breasts before. You really expanded my skill base in one recipe!
I also used pheasant broth instead of chicken broth for poaching. You talked about creating and using broth at one of your PF cooking shows in Mpls. a few years back and I’ve been creating broth and freezing it ever since.
Thanks for all you’ve given. I’ve purchased all your books to date and will be buying another copy on Pheasant, Quail, Cottontail soon to give away at our next PF Chapter silent auction. You are The MAN!