FILED IN: Food
Filed In: Chef + Plate, Food, Toasting the Hunt
Those who know Chef Frank Stitt, whether personally or by way of his brilliant cooking, conjure thoughts about him with a smile. As for me-I smile too and I’m also......
Filed In: Chef + Plate, Food, Recipe, Restuarant, Toasting the Hunt
From architecture student to lead vocalist/guitar player in a rock band to superstar chef, Savannah, Georgia, native Steven Satterfield has always put his creativity on display. He makes culinary conn...
Filed In: Chef + Plate, Drink, Food, Recipe, Restaurant, Toasting the Hunt
When it comes to his cooking values and principles, Rob McDaniel is a chef one could consider a modernist and a traditionalist. With the current trend of “getting back to......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients for Roast Woodcock 2 to......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients 1 pheasant, cut into serving-size......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients 2 cottontail rabbits, or 1 domestic...
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for Venison 1 pound venison tenderloin, trimmed, cut into medallions 1 tablespoon A1 steak sauce 1 tablespoon soy sauce 2......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Elk Chop 4 elk chops, trimmed well 1 tablespoon olive oil 3 juniper berries, crushed 4 garlic cloves, crushed......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients & Directions for Steak 1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature. 2 Brush......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Scallops 8 fresh scallops, u/10 size 1 teaspoon olive oil Directions for the Scallops 1 Remove side muscle......
