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.
Chef Sandra Mallut arrived in Las Vegas from Southern California where she went to culinary school in Pasadena. She joined the industry wanting to express her creative side and apply it in a differen...
Growing up in the quiet mountain town of Jeffersonville Vermont, chef Ian Brahmstedt was exposed to the restaurant world from a very early age. His parents owned one of the largest restaurants in the ...
Nancy Derosa is a resident of Westchester County, NY. She graduated from SUNY Purchase, NY with a Bachelor of Arts. Nancy is an actress and a published writer of a children's book; "Lazy Robert" wh...
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