Wilderness to Table with Chef Bri

Chef Bri prepares a meal with an Italian twist, her Quail with Potato Gnocchi. To top off the meal is the Spiced Espresso Affogato dessert.

Chef Bri gives us her take on a great fish dinner, a bread crusted pan seared salmon. For the dessert is the Rhubarb Peach Compote with Chantilly Cream and Vanilla Bean Ice Cream

Chef Bri loves venison and venison wellington is a great way to present it to family and friends. For the desert it's chocolate heaven with the Chocolate Lovers Dream - a Chocolate Brownie, Chocolate Ganache, and Espresso Whipped Cream.

Chef Bri comes up with a Pheasant dish that will definitely win over your family and friends. For the desert it's a Chai Crème Brulee with Saba Whipped Cream and a White Chocolate Decoration.

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.

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 list minute desert. Then Bri shows how to make four different cocktails.