In this Episode
In the final installment of this four-part series, we find ourselves in a fowl mood at Gray Moss Plantation. Host Lara Lyn Carter ventures from the hunt to the table exploring the long-standing sport of quail hunting, a dinnertime tradition. Then, it’s fly away home where she puts a modern-day spin on this true plantation dish. Lara Lyn bakes a uniquely sweet-and-savory quail, Vidalia onion casserole, and balances it out with decadent dessert, blue cheese and fig cheesecake.
My Grandfather, Joseph Natividad Vasquez, was a trained and certified pit master and experienced chef who cooked all over the great state of Texas. He was my mentor and I watched him every day, asking...
Chef, Greek food ambassador, author, healthy lifestyle expert.
Inspirational speaker and workshop leader, celebrity chef, and author.