Written by Nick Gallos, Charlie's Fish Market Photo Cred: BMC Photography Ingredients 2 whole fish around 2 lbs. each, i.e.: perch, snapper, sea bass, sheepshead  1/4 -1/2 cup extra virgin olive oil 3-4 fresh lemons Salt and pepper Sprigs of fresh dill 1/2 of a small onion (divided between the fish) 2-3 cloves of minced garlic Picking and Dressing Fish When picking out your fish, use your nose first. Fresh fish should have an ocean or briny water smell. After that, let your e

Written By Chris Najmola, Executive Chef of The Green Boundary Club Winter Issue 2025 Aiken Hound & Home Magazine Venison Ossobuco Here’s a fun one. You’ll need a bone saw or for your processor to be fluent with the finer cuts, but it will be more than worth the trouble. Alternatively, braising the whole shank is an option, though you’ll miss out on that beautiful bone marrow. In any case, the aroma of a traditional burgundy will fill your home, and hopefully it will become a

Written By Chef Chris Najmola  Executive Chef of The Green Boundary Club Aiken Hound & Home Magazine Winter 2025 Issue The Backstrap  All right, this is an easy one, and hopefully doesn’t fall too far in the category of common sense for you. I have tried too hard and messed up too much not to preach about the beauty of simplicity. I write this one because it is simple, and though I love every part of the deer, the backstrap is the star of the show for me. If I offer you a cou

Photo Cred: Rebecca Williams Recipe By Chef Christian Carlisle, Owner and Chef of Blue Collard Catering INGREDIENTS 1 pound raw, bulk Italian sausage 2 tablespoons butter 1 cup chopped Vidalia onion 3/4 cup minced celery 2 1/2 tablespoons minced garlic 1 pound dove or quail breast* 3 cups hot chicken stock 1 1/2 cups Carolina Gold rice 1 teaspoon hot sauce 1 1/2 tablespoons Worcestershire sauce 1 1/2 pounds crushed tomatoes 2 teaspoons crushed red pepper 2 teaspoons black pep

Photo Cred: LUME Media/Daly Pardue Recipe by Sam O'lone, Chef & Owner of The Wildemount Ingredients Quail 2 semi-boneless quail salt & black pepper, to taste 1 tbsp olive oil 1 tbsp butter 1 garlic clove, smashed 1 sprig thyme Plum Pan Sauce 1 fresh plum, diced 1 tsp shallot, minced ½ tsp honey 2 tbsp red wine ¼ cup chicken stock ½ tbsp butter (to finish) Pinch of salt Cinnamon-Lemon Brussels Sprouts ½ cup Brussels sprouts, halved 1 tsp olive oil Pinch ground cinnamon ½ tsp l