December

Chef Roman Lazowski

Banquet Chef, Memorial Union

University of Wisconsin

Madison, WI


MacFarlane Pheasants is proud to announce Chef Roman Lazowski of University of Wisconsin at the Memorial Union in Madison as December’s Chef of the Month. Roman’s love for creativity of cooking inspired his passion to be a part of the culinary world. He marvels at the opportunity to take a raw product and turn it into something that gives pleasure to others. Roman enjoys learning and using new techniques and rediscovering old techniques with a new twist. Chef Roman says old techniques, like braising and pickling, are coming back. He enjoys using the fruits of the season to inspire and create memorable menus.

 

“At the University of Wisconsin we serve anywhere from 4 to 400 people at a banquet,” says Chef Roman Lazowski. “MacFarlane Pheasants are always of a high quality, texture and consistent sizing. I like how well it holds up to different cooking techniques.”

 

Chef Roman’s favorite pheasant dish is Farfalle with roasted pheasant, caramelized root vegetables and a shallot rosemary cream sauce. I like the earthiness and consistency of the breast meat. I like how the breast meat has a dark, slightly sweet taste to it.

 

Recently, Chef Roman served a pan seared pheasant with lingonberry chutney over wild rice cake. He says first marinate your pheasant overnight in white wine, olive oil, shallots, fresh thyme, parsley. For sauce, lightly caramelize julienne onion , add crystallized ginger, pinch crushed red chili equals amount sugar and red wine vinegar bring to simmer, add lingonberry jam, cranberry ally and currents. Simmer till flavors blend well. While that is cooking, remove pheasant from marinade and wipe off excess marinade. Pan sear pheasant in hot pan; roast until internal temperature of 155℉. Do not overcook or it will dry out. Let rest for 5 minutes, slice on bias, put on top of wild rice cake and spoon sauce over bird.

 

Chef Roman went to Indiana University earning a bachelor’s degree in telecommunication and later studied culinary arts at Kendall College in Evanston, Illinois. He has worked in various hotel kitchens in Chicago, served as executive chef at two Lettuce Entertain You Restaurants in Chicago and executive chef for Bon Appetite Management Company.

Learn more about Chef Roman and his work at at www.union.wisc.edu


November

Chef Dan Knick

Fredrick's Supper Club

Milton, WI


MacFarlane Pheasants is proud to announce Chef Dan Knick of Fredrick's Supper Club in Milton as November’s Chef of the Month. Dan’s specialty is classic American cuisine. Chef Dan comes from a family of pheasant hunters and has been eating this specialty meat his entire life. Dan’s passion for cooking and pheasant made it a perfect fit to add this all-natural Wisconsin farm-raised pheasant to his menu. Dan’s favorite pheasant dish is Pheasant Stroganoff which is a chosen dish of guests at the restaurant and recently won the "People’s Choice" award at a charity event for the Rock County YWCA.

 

“MacFarlane Pheasants offers quality and consistency,” says Chef Dan Knick. “I especially like the airline pheasant breasts; we even brine, fry and glaze the wings for appetizers.”

 

Chef Dan studied culinary arts at BlackHawk Technical College in Janesville, Wisconsin. He gained first-hand experience by running several restaurants in the area.

 

Learn more about Chef Dan Knick at https://www.facebook.com/FredricksSupperClub

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