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Latest Episode:

  • Georgia Quail Hunt Part 2

    Here’s part two of Bob’s early quail hunt down at Southern Woods Plantation in Sylvester Georgia. On the Sportsman’s Table, Chef Tom Mullally serves up South Carolina-certified fried snapper recipe.

South Carolina Dept of Agriculture - Certified SC Program

The Sportsman’s Table

Sponsored by the South Carolina Dept of Agriculture – Certified SC Program

  • Salmon Salad | The Sportsman’s Table

    The Sportsman’s Table returns to Deck 383 right on the Waccamaw River, beautiful setting, and guest chef Jermaine Alston. Today, Jermaine serves up one of his Summer best sellers: Deck Salmon Salad.


    Chef Jermaine Alston, Deck 383


    • 1 piece 6 oz. salmon
    • 8 oz. salad mix
    • 4 slices of cucumber, peeled
    • 4 tomato wedges
    • 5 slices of red onion, cut in half
    • 2 oz. walnuts
    • 2 oz. Candied pecans
    • 4 oz. bleu cheese crumbles
    • 4 oz. balsamic vinaigrette


    Cook salmon to medium temperature.  Place 8 oz. of salad mix in a salad bowl.  Top with tomatoes, cucumbers, red onions, walnuts, candied pecans and bleu cheese crumbles.  Place salmon on top, in the middle of the dish, and dress with the balsamic vinaigrette