There’s nothing like food fresh from the field and there’s no season in the South more known for its special flavors than Fall. In this season, when the days are getting shorter and the fields are filled with dove and quail, there’s no one better to turn to for ways to cook wild game than Chef Chris Hastings. And, we’re lucky that he and Idie are a part of our family.
Not only did they pick Pepper Place for OvenBird, but in the coming months, Hot and Hot Fish Club will be opening its doors and patio at Pepper Place. So, from our family to yours, here are a couple recipes to cook fall’s best birds.