“The Sporting Chef” Begins Fourth Season on Sportsman Channel
Wednesday, January 13, 2016 || New Co-Hosts, Recipes and Locations
Food Network Star Finalist Susie Jimenez, Kristy Crabtree of Nevada Foodies and More Join Leysath in New Wild Game Cooking Adventures
SACRAMENTO, Calif. – What do you get when you find the best fish and game chefs, cookbook authors, award winners, fishmongers and outdoor experts and put them on the fastest half-hour of outdoor TV? You have the recipe for The Sporting Chef presented by Camp Chef – an original series hosted and created by Scott Leysath, renowned chef for anything with fins or fur. The Sporting Chef is now airing its fourth season exclusively on Sportsman Channel on Sundays at 11:30 a.m. ET with additional airtimes of Mondays at 4 p.m., Wednesdays at 9 a.m. and Saturdays at 6:30 a.m. ET.
The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/
New to The Sporting Chef team in 2016 are: Food Network Star finalist Susie Jimenez whose specialty is to keep things spicy by returning to her Spanish roots and also Kristy Crabtree of Nevada Foodies, who specializes in venison, elk and antelope dishes for her family. Returning this season are: Cee Dub, Tommy Gomes of Catalina Offshore Products, Buddy T, Lisa Freeman and more. “We’ve got a great team of contributors to the show who have a ton of information, tips, techniques and recipes to make your fish and game, and your outdoor experience, better than ever,” says host Leysath.
Tune in this week for “Frog Legs” where Chef Leysath creates fried frog legs that DON’T taste like chicken as well as a cold frog leg cocktail reminiscent of shrimp or crab cocktail. “I’ve been frog gigging my whole life and the best way to make frog legs is to fry them. But at one event I was making a large batch of frog legs and the meat started falling off the bones. Well I couldn’t fry them, so I created a cold appetizer and everyone loved it,” said Leysath.
The Sporting Chef, hosted by Scott Leysath, leans on Leysath’s 25-year career as a fish and game chef, along with some of the outdoor industry’s most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.
Learn more about The Sporting Chef at http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also visit on Facebook at http://facebook.com/TheSportingChef and Instagram at http://instagram.com/sportingchef