Thu, Aug 31, 2017
Chef Bri prepares a meal with an Italian twist. She starts with a Whipped Ricotta Salad with Arugula, Basil, Parsley, Heirloom Tomatoes, and Lemon Vinaigrette dressing. For the entrée Chef Bri makes a Potato Gnocchi with Poached Quail, Brown Butter Sage Sauce, Peas, and Parmesan. To top off the meal is the Spiced Espresso Affogato dessert.
Thu, Aug 31, 2017
Chef Bri shows us her take on a fine Salmon dinner. She starts with a Soy Bean Salad with Pine Nut Pesto, Red Onion, Grana Padano Cheese, Shredded Romaine Lettuce, and a Red Wine Vinaigrette. For the entrée Chef Bri prepares a Bread Crusted Pan seared Salmon, Fingering Potatoes, Vidalia Soubise, and Pickled Green Onions. To top off the meal is a Peach Rhubarb Compote with Chantilly Cream and Vanilla Bean Ice Cream.
Thu, Aug 31, 2017
Chef Bri loves venison and this is a great way to present it to family and friends. She starts with a Venison Broth Onion Soup with French bread and melted cheese. For the entrée Chef Bri makes a Venison Wellington with Mashed Potatoes with Roasted Garlic, Roasted Asparagus and Hollandaise Sauce. For the desert it's chocolate heaven with the Chocolate Lovers Dream - a Chocolate Brownie, Chocolate Ganache, and Espresso Whipped Cream. If that wasn't enough there is also the Southern Fashioned cocktail, sure to become your next favorite drink.
Thu, Aug 31, 2017
Chef Bri comes up with a Pheasant dish that will definitely win over your family and friends. She starts with a Cream of Mushroom Soup with Crème Fraiche, Chives, Truffle Oil, and a Mushroom Garnish. For the entrée Chef Bri cooks up Pheasant Ballotine with Red Wine Truffle Sauce, Pomme Puree and Glazed Heirloom Carrots. For the desert it's a Chai Crème Brulee with Saba Whipped Cream and a White Chocolate Decoration.
Thu, Aug 31, 2017
In this episode of Wilderness to Table, Chef Bri walks you through how to prepare that Quail you just harvested in the wild and have it ready for the trip to the kitchen. Then Chef Bri walks you through butchering a whole salmon. Then after the Salmon is finished, Bri shows you how to prepare a simple yet tasty Salmon Tartare.
Thu, Aug 31, 2017
Bri Van Scotter is a Professional Chef and Pastry Chef who loves to hunt. In this episode of Wilderness to Table, Chef Bri introduces you to six must have Pantry Staples. They are recipes that you should keep readily available to top off that starter, add to your entrée or for that last minute desert.