Hunter Angler Gardener Cook
Finding the Forgotten Feast
No public events scheduled for the moment. Stay tuned…
Marc Rue says
October 11, 2018 at 2:18 pm
Hank – Awesome time in Fargo last night! Please come back when you get a chance and we will sell that sucker out again!
Ponzio Oliverio says
October 22, 2018 at 1:24 pm
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.
Bonita M. says
December 3, 2018 at 4:23 am
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!
Dave Scherf says
December 8, 2018 at 7:46 am
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!
Mel Smith says
December 13, 2018 at 9:04 am
Would love to see you in Tennessee (West, perhaps?) sometime!
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