Byline: The Log Staff
For more than a decade, Scott Leysath — “The Sporting Chef” — has wowed Fred Hall audiences with his own brand of what he calls “Short Attention Span Cooking,” and the culinary activity is fast and furious. Attendees eat their way through each entertaining session with the man the Denver Post said “can make virtually anything wearing fur, feathers or fins come deliciously alive.”
Leysath is the co-host of the Sportsman Channel’s “HuntFishCook” show, the cooking editor for Ducks Unlimited Magazine, a cookbook author and the host of the new “Dead Meat” television show launching in April on Sportsman Channel. Leysath describes the new show as “Anthony Bourdain meets Swamp People.”
Chef Leysath always has something new up his culinary sleeves for Fred Hall show-goers. This year, he’s teamed up with Camp Chef for a special seminar on how to smoke fish and shellfish, transforming them from the ordinary to the extraordinary. From bay scallops to rockfish to yellowtail, Leysath will demonstrate the easy way to smoke your own at home. Check program times for smoking seminars.
Leysath also tempts food lovers with a variety of fish and game dishes prepared in blazing fast speed. Venison, elk, bison, pheasant, boar and the show favorite — rabbit rattlesnake sausage — will be prepared, along with an incredible selection of seafood from Catalina Offshore Products. His presentation is unscripted, unrehearsed, spontaneous and wildly entertaining.
The Sporting Chef Café wouldn’t be complete without Gary Shiebler, front man for the Thursday Night Fishing Club. Shiebler is a talented singer/songwriter who has recorded with many of Nashville’s most notable performers.
Shiebler opens each session of The Sporting Chef Café with a few of his own tunes, and then hangs out to help dish out Leysath’s fresh fare.
The Sporting Chef Café is presented by Costa, a leading name in polarized sunglasses.