ICI culinary student Julia Caldwell prepares pecan-crusted lamb chops with petite potatoes and collard greens.
Pecan Encrusted Lamb Chops | The Sportsman’s Table
Author Archives: BROM
Santee Summer Cats
Bob Redfern and seasoned fishing guide David Hilton spend a Summer day fishing for catfish at South Carolina’s Santee Cooper lakes. They demonstrate different techniques for year-round fishing while catching several cats throughout the day.
Book a Santee fishing trip with David Hilton – (843) 870.4734
Amberjack Filet with Asparagus | The Sportsman’s Table
ICI Graduate Spencer Williams of the Hook & Barrel Restaurant in Myrtle Beach SC cooks up a special Amberjack and Asparagus recipe. https://hookandbarrelrestaurant.com/
Hook & Barrel Restaurant, Myrtle Beach SC
Filet Mignon | The Sportsman’s Table
ICI student Alyssa Dionne shows Bob her delicious recipe for Filet Mignon.
Biscuits And Gravy | The Sportsman’s Table
Southern Buttermilk Biscuits topped with Homemade Sausage Gravy.
Captain Tommy Hunting
Bob goes quail hunting with longtime friend Captain Tommy of Georgetown Coastal Adventures. Along with hunting, Bob and Tommy pause to reminisce about some of their best offshore trips over the years.
Shrimp & Brussel Sprouts | The Sportsman’s Table
Executive Chef Jackie Hubschman of “Georgetown Corner Tavern” shares a shrimp and brussel sprouts recipe.
Stuffed Venison Tenderloin | The Sportsman’s Table
Chef Scott Dwyer from “Between the Antlers” restaurant in Georgetown SC serves up a scrumptious stuffed venison tenderloin dish.
North Carolina Youth Shooting
Bob learns about Shooting Sports with a championship high school team from North Carolina. They compete in trap shooting, rifle, archery and hunter ed.
Tuna Salad | The Sportsman’s Table
ICI graduate Dante Passeri prepares an Asian version of tuna salad.