Chimney Park Index | Course 1 | Course 2 | Course 3 | Course 4 | Course 5 | Course 6 | Course 7 | Course 8

Fifth Course: Roasted Black Forest Pheasant. Red cabbage, mushrooms and onions served on roesti potatoes.

Unfortunately, Chef Mike Elsner could not make the trip to Windsor and prepare this dish as planned. All Chefs in attendance brainstormed, modified the recipe a bit and came up with this delicious creation as a team.

Chef Rory O'Donnell Chef Rory O'Donnell joined us from Cheyenne, Wyoming. His culinary journey started at Wichita State University; where he graduated from the culinary program. His journey took him through Denver, Colorado, finally arriving in Wyoming where he owned and operated the "Avanti Ristorante" for many years. He is now using his culinary skills at the Salt & Pepper Restaurant in Cheyenne.