Main Course:Grilled pheasant breast served with a venison sausage in a sour cherry and port reduction on a black-eyed pea and risotto cake. Garnished with a corn fritter and sweet potato hay stack.

Chef Michael Elsner, Executive Chef, Radisson. Winston-Salem, North Carolina
Chef Michael Alvarez, Executive Chef, San Antonio, Texas

Chef Michael Elsner is the Executive Chef of the four star Vineyards Restaurant (formerly La Chaudiere) in Winston-Salem, North Carolina. He has cooked for five U.S. Presidents and many celebrities at the National Black Theatre Festival, The Crosby and The Vantage golf tournaments. Known for his innovative dishes, he has cooked on local television and radio programs including the Good Morning Show and profiled in several publications including Restaurateur Magazine, which named Elsner "Chef of the year". He was a part-time instructor in the culinary program at Guilford Technical Community College, helping to prepare the next generation of great Chefs.