Reel Masters in the Wild...and the Kitchen

Nov 1, 2016

I have to tell you about a new cookbook that is guaranteed to not only help you make tasty dishes …

Credit Susan Schadt Press

… but also is an interesting read and is so beautiful that you will want to use it as a coffee table book.

Susan Schadt, founder of Susan Schadt Press, stopped by to tell us about her newest book.

“Through photographs, recipes, and voices of celebrated chefs, Reel Masters: Chefs Casting About with Timing and Grace tells the story through narrative and stunning photography of fishing backwaters, bayous, and bays.”

“This is my fourth book chronicling and celebrating the bounty and the spirit of American sporting life … and the second of those four books that also celebrates the culinary culture. We employ a cookbook model similar to the acclaimed Wild Abundance.”

Just like Wild Abundance, Reel Masters is full of breathtaking photos, riveting personal narrative stories from the chefs about their favorite fishing spots, and recipes you can’t wait to try.

“Reel Masters features reflections and recipes by celebrated chefs who so generously gave their time to take us in these special gems.”

The impressive chef list includes Jeremiah Bacon from Charleston, John Besh from New Orleans, Walter Bundy from Richmond, John Currence from Oxford, Kelly English from Memphis, Chris Hastings from Birmingham, Donald Link from New Orleans, and Kevin Willmann from St. Louis.

“A sample recipe from Kelly English … Tomato and Crab Salad with Avocado Vinaigrette. From John Currence … Trout Salad Lardon.  From John Besh … Mama’s Seafood Gumbo. From Donald Link … Donald’s Potato Salad, not your ordinary potato salad!”

And you can get a signed copy tonight!

From 6 to 7:30 at the Booksellers at Laurelwood Susan will be signing books with photographer Lisa Buser and Chef Kelly English.

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

For more information, visit

Susan Schadt will also be signing copies of her books at The Second Line on November 6 at 5:00pm at an event that Chef Kelly English is hosting for the release of her cookbook as well as the book “The Chubby Vegetarian” by Justin Fox Burks and Amy Lawrence.

Kelly English’s Tomato And Crab Salad With Avocado Vinaigrette

This is my favorite thing to eat as soon as tomatoes hit their stride of the season. I like to use Creole tomatoes because they are the tomatoes I grew up eating in Louisiana. Creole tomatoes are very flavorful and juicy in their season, so find the best ones around where you are and use your local farmer.

Try this dish with poached shrimp as well, but nothing beats crabmeat for me.

Serves 12

For the Vinaigrette:

  • 1/3 cup rice wine vinegar
  • 1 cup olive oil
  • 1 tablespoon Sriracha sauce
  • 1/2 bunch green onions, chopped
  • 1 ripe avocado, peeled and diced
  • Kosher salt and freshly ground black pepper

For the Salad:

  • 3 nice big ripe tomatoes, cut into slices
  • Kosher salt and freshly ground black pepper
  • 1 pound fresh Gulf jumbo lump crab, picked of shells

To Prepare the Vinaigrette:
In a bowl, whisk together the vinegar, oil, and Sriracha. Add the green onions and avocado and gently toss together. Season with salt and pepper to taste.

To Prepare the Salad:
Arrange the tomatoes on a platter and season with salt and a generous amount of pepper. Top with the picked crabmeat and then spoon the vinaigrette on top. Serve immediately.

Recipe printed with permission from Reel Masters: Chefs Casting About with Timing and Grace by Susan Schadt.