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.
Creator of The Tortilla Channel
Molly Bravo is the Executive Chef/Owner of Organicopia. Molly graduated from the prestigious California Culinary Academy at Cordon Bleu accredited institution in 2005, and has had a passion for cookin...
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