The Sporting Chef Season 5 Episode 12 My California

In season 5 episode 12 of The Sporting Chef, titled "My California," viewers are taken on a culinary journey through the beautiful state of California. Host Scott Leysath shows off his expertise in preparing wild game and fish while incorporating the flavors and ingredients of California cuisine.

The episode begins with Scott heading out to the Pacific Ocean to catch some fresh fish using his favorite method - fly fishing. He then takes us to his kitchen where he shows us how to prepare grilled yellowtail with a fruity salsa that highlights the flavors of the fish and the region.

Next, Scott goes on a hunt for California quail and brings back a few to prepare his famous quail poppers. He demonstrates how to properly clean and cut the quail while also giving tips on how to cook them to perfection. The dish is completed with a jalapeno cream cheese filling wrapped in bacon for the perfect bite-sized appetizer.

As Scott travels through the state, he makes a stop in Sacramento to visit the farmers market. He picks up some fresh fruits and vegetables while interacting with local farmers and vendors. He then takes the ingredients back to his kitchen to create a colorful and flavorful dish of venison and vegetable stir fry.

Scott then takes us to Napa Valley to visit a local winery and learn about pairing wine with wild game. The episode concludes with a beautiful spread of charcuterie and a wine tasting with Scott's friends and local wine experts.

Throughout the episode, Scott emphasizes the importance of using fresh and local ingredients to elevate the flavors of wild game. He showcases his passion for cooking and shares his tips and techniques for creating delicious and unique dishes.

Overall, "My California" takes viewers on a mouth-watering tour of California's diverse cuisine and shows how it can be incorporated into preparing wild game and fish. It is a must-watch for anyone who loves food, cooking, and outdoor adventures.