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600 Penn Ave., West Reading, PA 19611 | (610) 406-5390 | Tuesday - Saturday: Lunch 11am-4pm, Dinner 4:30pm-10pm  Sunday Brunch: 9am-3pm | Directions

Pheasant, Quail, Cottontail Cookbook Dinner


Wednesday November 28th
from 6:00-9:00 PM

$75 per person includes 4 courses plus a signed cookbook, tax and gratuity included

Beverage pairings will be available for an additional fee or order drinks as you wish

Cocktail Reception with Hors D’oeuvres from 6:00-7:00 and dinner from 7:00-9:00

Scroll down for menu and event details  ⇓

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SKU: pqc-dinner Category:


Join chefs Jeremy Nolen and Hank Shaw for the Pheasant, Quail, Cottontail Cookbook Dinner!

About Jeremy Nolen
Jeremy Nolen, former Executive chef of Brauhaus Schmitz, #12 ranked restaurant by Philadelphia Magazine, Wursthaus Schmitz, a German delicatessen and sausage store, and Whetstone Restaurant & Bar has spent most of his life in the restaurant industry. A native of Reading, PA, he is the son of an acclaimed chef and has been surrounded by German food due to the local heritage in Berks County. A three time Best of Philly winner with Brauhaus Schmitz, his recipes have been featured in Bon Appetit, Wine Spectator, Food & Wine, Food Republic, and the Daily Meal as well as his own website, New German Cooking. He’s also been featured on the Food Network’s “Beat Bobby Flay” and “Burgers, Brew and ‘Cue”.

About Hank Shaw
My name is Hank Shaw. I write. I fish. I dig earth, forage, raise plants, live for food and kill wild animals. I’ll drink fancy Scotch, craft beer, Pabst Blue Ribbon, a fine Barolo or a Bud, depending on my mood or who’s offering. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. I am the omnivore who has solved his dilemma.

Event Menu

Pheasant Liver mousse Crostini with red onion marmalade
Rabbit Swedish Meatball Skewer with Lingonberry Jam
Pheasant Prosciutto, Arugula, Grana Padano Cheese, Lemon Vinaigrette
Hasenpfeffer, Braised Rabbit, Semolina Dumpling

1st Course
Warm Pheasant Confit Salad
Frisee, pheasant confit, apple cider vinaigrette, butternut squash, sumac, crispy beets

2nd Course
PA Dutch Rabbit Pot Pie
Braised Rabbit, Saffron Broth, Herbed Pot Pie Noodles, parsnips, carrots, pearl onions, celery leaf gremolata

3rd Course
Turkey Jägerschnitzel
Turkey cutlet, Hen of the Woods Mushroom-bacon gravy, braised red cabbage & beets, pretzel Spätzle, crispy sage

4th Course
Stuffed Quail
Sausage stuffed 1/2 quail, roasted Brussels sprouts, hazelnuts, maple jus

(Menu is subject to change)