In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Pierce Culliton from Frank's Restaurant prepares Carolina quail & grouper.

Click here for Chef Pierce Culliton's Profile

Crisp Carolina Quail with Collards, Fried Grits and Creamy Country Ham Gravy

2 Semi boneless quail
1 Bunch of collards (washed and chopped)
1 White onion (diced)
3 slices Applewood smoked bacon

In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Juan Palerm from Trader Vic's prepares Wild Boar.

Ingredients:

Wild Boar Medallions with Smoked Gouda and Roasted Red Pepper Cheese Grits and Red Wine Mushroom Sauce

6oz. Wild Boar Tenderloin
1 cup Stone Ground Grits
1/2 cup Smoked Gouda, Shredded
1 Roasted Red Bell Pepper, pureed
1 cup water
1/2 cup Heavy Cream

PREPARATION:

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares blue lump crab cakes and shrimp & grits.

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef John Norman from Cuvee Beach shows you how to prepare Shrimp & Stone Ground Grits, Spicy Fried Oysters, and Oven Roasted Pork Chops.

Click here for Chef John Norman's Profile