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.
Known for her sarcasm, wit, in-touch attitude and matchless knowledge of everything food, Wides is a national authority on how to find, afford, cook and eat minimally processed natural foodstuffs, or
Chef Joe Ciminera has a long list of recognition from previous appointments. A native New Yorker Chef Joe has traveled the world working with the best chefs on earth. His time working at numerous fine...
Kami is a natural in the entertainment and media business. As a young girl, performing acts for her family and friends was something she loved to do, in fact, she thrived when in the spotlight. A B...
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