November 1, 2025 • 18 mins
Scott Leysath, DU Magazine cooking columnist, joins host Chris Jennings on this episode to share his five favorite waterfowl recipes. A few of these recipes may surprise you.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
VO (01:44):
Welcome to the Ducks Unlimited podcast, Reloaded. We
bring you the best of our pastepisodes. Whether you're a
seasoned waterfowler or curiousabout conservation, this series
is for you. Over the years,we've had incredible guests and
discussions about everythingfrom wetland conservation to the
latest waterfowl research andhunting strategies. In Reloaded,
(02:04):
we're revisiting thoseconversations to keep the
passion alive and the missionstrong.
So sit back, relax, and enjoythis reload.
Chris Jennings (02:16):
Today, I've got Ducks Unlimited magazine cooking
columnist, and sporting chef,and host of Dead Meat, Scott
Leysath. Scott, thanks forjoining us today.
Scott Leysath (02:25):
Good to be here, man.
Chris Jennings (02:27):
Awesome. Well, we're gonna go ahead and kick
this off. We're gonna get rightinto it, so because this is
gonna be a little bit of alonger one than we've done in
the past. Your five favoritewaterfowl recipes. You did this
as a feature in Ducks Unlimitedmagazine a few years back, and
it has just been wildly popular.
People are always interested tosee your favorite waterfowl
(02:47):
recipes, and most of them havebecome theirs, I'm I'm assuming.
But, yeah, can you kind ofexplain where you came up with
this list of five, thesespecific recipes?
Scott Leysath (02:56):
You know, I'm not a real foodie, and I'm not
trying to out chef anybody. Ireally like recipes that that
everybody will enjoy. So I Ikinda lean towards Southwestern
when it's personal. You know,these are my five favorite
waterfowl recipe. You know, Ithink the number one one on
(03:19):
there, the one that I startedoff with, and they're really in
no particular order, is tamales.
A lot of people, their onlyexperience with tamales is the
one that comes in the can that'swrapped with a little piece of
paper around it. It's aboutabout the size of a cigar. You
know, they're kind of liketamales. They have a little moss
(03:40):
in there, but what's cool abouttamales is you can take you can
take snow geese, big Canadageese, some of the lesser ducks,
and braise them. So however youwanna get them soft and tender.
So by that, let's say you takethe ducks, split them in half,
put them into a roasting panwith some celery, carrot, onion,
(04:03):
little bit of liquid in there,cover them up with foil.
In several hours, that's allgonna come right off the bone.
You're gonna season it withwhatever you like to put in your
tamales. I like a little, youknow, onion, chili powder, the
seasoning. I put some enchiladasauce in there. And the thing
about tamales, the flour themasa flour is what is kind of
(04:23):
mysterious for people, and it'sjust it's basically masa flour,
which for $3, you can buy agiant bag that'll last forever,
a little warm lard, or someother kind of shortening.
You can use any kind of liquidshortening, some chicken broth,
and salt. And all you're gonnado is turn that into something
that's about the consistency ofwet cookie dough. Take a corn
(04:47):
house that you've soaked inwater for thirty minutes, and
you can do anything. You canpack anything into that tamale.
If you get an assembly
line going where you've got theguys starting with the the wet
corn husk, then you put a littlethe the masa filling in there or
the tamale filling, wrap it up,put it over in the next deal,
(05:07):
you steam it. And then what Ilike to do is if I'm gonna steam
them, let them cool, and thenI'm gonna vacuum seal them and
put them in the freezer so thatI've got them. They're a big,
big hit at the holiday season.
Chris Jennings (05:21):
Yeah. That's great. And then you can just pop
them right out if you haveguests coming over and you're
you're serving duck or goosetamales. That's awesome.
Scott Leysath (05:27):
Right. And it's, you know, the same thing with
the duck toast. One of those,it's that shredded meat that you
know, it's what's good aboutdoing the low and slow method,
whether it's in a crock pot or asous vide or the shredded meat,
is that you get a really goodyield. You're not just doing
what a lot of people do anddressing out their ducks and
throwing the rest away. You setup a tostada farmer. You've got
(05:50):
your seasoned shredded meat. Leteverybody put their own toppings
on there, and it's and you get acrunchy corn tortilla to build
it on, man. You know, it's very,very simple. I think we did the
mango and potato duck poppers,which is which is my take on the
on the standard duck popper.
(06:11):
What a lot of people do that Ifound with wild game is they'll
put their ducks, geese, deer,whatever, into little strips and
marinate it for a long time,wrap it with jalapeno, bacon,
and cream cheese, and it tastesreally good. And it's usually
the first thing if that's and aa
duck treat is usually the firstthing to go. But for a lot of
(06:34):
people, the victory is that itdoesn't taste like duck. And I
like my duck taste
like duck, so mine is not marinated. It's for
more than a couple
of hours. It's not forty eight hours in
teriyaki. The mango gets alittle bit of
a sweet bite, and then the prosciutto on the
outside, you get that nice andcrispy. You've got the jalapeno
(06:58):
in the center to give it
some heat. So you've got sweet from the mango.
You've got heat from thejalapeno and
salt from
the prosciutto. Really, really good.
Chris Jennings (07:10):
Yeah. That that's one of our top red. I
think you've done that as acolumn in the past
Scott Leysath (07:14):
We did.
Chris Jennings (07:15):
Years ago, and it was it's wildly popular.
Scott Leysath (07:18):
It was worth repeating, so that's why I
wanted to put it. It's it'salways been one of my favorite.
The sweet jalapeno duck is areally, really good marinade
that gives you you've got orangejuice concentrate, which is one
of the things that I use inplace of sugar as a sweetener in
a recipe. You know, basically,juice concentrate is sugar
(07:41):
anyway, but it just has flavor.So for the marinade, it's water,
orange juice concentrate, alittle vinegar for sour.
There's some vegetable oil oilin there. And what's good about
putting oil into your marinadeis that if you've got a lot of
acidic ingredients like vinegarand orange juice, what'll very
(08:02):
what'll often happen with apiece of meat is that the
marinade will start to cook it.And if you've ever soaked
chicken or pheasant or whateverin a acidic marinade, it gets
kinda mushy. So that's why theoil will help protect that. It's
gonna give it flavor.
The jalapeno lime, I mean andand and I prefer to put this one
(08:26):
on a grill. And, you've gotyou've got sweet, you've got
spicy, and then throwing it on agrill makes it that much better.
In that recipe, the the thatmarinade works on just about any
anything.
VO (08:49):
Stay tuned to the Ducks Unlimited podcast, sponsored by
Purina Pro Plan and Bird DogWhiskey after these messages.
Chris Jennings (10:47):
Now you kinda lean towards a lot. You you lean
you lean towards a lot of spicy.You know, you kinda add quite a
bit more spice than what you seefrom other people. Is that
something that you kinda came upwith or is it some it's just
like a personal preference?
Scott Leysath (10:59):
You know, my spice is usually a mild spice.
For instance, I'll use jalapeno.Mhmm. As opposed to habanero.
And the good thing about if you're not into
spice and you see one of
my recipes that's got peppers in it or hot
peppers, leave it out. Leave itout or use less. You know,
recipes are meant to beoutlawing.
It's not what I think tastes great,
(11:22):
you can adjust at the end and make it your own. It
kills me when you look at
when you watch some of
the stuff on the Food Network, and it's all
competition. Yeah. And you'vegot these three three or four
annoying people
that are giving you the thumbs up or the thumbs
down
on whether your recipe is worthy or not. Heck,
it's your recipe. If you don'tif you don't like garlic, don't
(11:45):
put garlic in the recipe. Ihappen to like garlic. But if
you leave it out, nobody's gonnacome and arrest you.
Yeah. It's entirely your recipe.My my really, here's a recipe
that I learned, one of the topfive when I we were in South
Africa. Every piece of meat fortwenty four hours was soaked in
olive oil, garlic, sometimesrosemary, salt, and pepper.
(12:11):
Olive oil, garlic, salt, andpepper for the most part.
Some put a little splash of soysauce in there. They marinate
the meat for twenty four hours,cook it over a hot smoky grill
till it's rare to medium rare,and the stuff is, like,
incredible. It's buttery. Ittastes just like it's supposed
to taste. It doesn't tastegamey.
(12:32):
And if you just don't cook it solong, most
of the game that you eat won't taste gamey at
all.
Chris Jennings (12:37):
Man, the olive oil, garlic, rosemary, I mean,
that's just a basic I mean,everyone has that probably in
their spice cabinets andcabinets. I mean, that's just a
basic marinade or in in andvery, very easy to do. Yeah.
Before we let you go, I do wannatouch on marinades real quick,
and and mainly because I'veheard you say this before. Most
(12:59):
of the people you talk to orhave talked to in the past, I
mean, people I know as well,their first step in the process
of cooking ducks is to throw itin Italian dressing.
Scott Leysath (13:10):
Well, you know what mean? And the Italian
dressing is really not a badidea, and
it's it's not a bad place to start. Some of the,
you know, the prepared level ofthings
to me are either too salty or too kind
of you know, they have ingredients in
there for for stability and those kind of
things. I would rather I wouldrather make my own Italian
(13:34):
dressing, like, with olive oil,a good
a good vinegar, some garlic,maybe a little red wine, and
some herbs. I think you'll findthat that tastes better than
what you get out of the bottle,and it'll probably be infinitely
less salty. You know, they they
shouldn't marinade shouldenhance, not disguise what your
(13:59):
what your game tastes like. Ifyou take
so you have half cup each lemonjuice, balsamic vinegar, honey.
Half cup each. Throw in some redwine, a little soy sauce. I'll
give it some salt, some garlic,rosemary. I like to put a little
mustard in a marinade. If youwanna put red pepper flakes in
(14:19):
there for
heat, that's cool. After that'sall in there while you're
whisking, you add the olive oilin a really thin stream, and
that will emulsify it so thatyou have this really that's
great marinade that you may haveto shake up a little bit. But
you'll notice that that Italiandressing that you have, that
(14:40):
bottle, nothing really separatesin there because it's got all
this other stuff in there likeguar gum and zamzam gum. The
binders. So that everything allthe binders.
Yeah. Whereas if you just whipit with olive oil to me and
emulsify it that way, that's thebetter part.
Chris Jennings (14:55):
Can you marinate things too long?
Scott Leysath (14:57):
You can. And as I mentioned before, when
especially if you've got acidicingredients in there like
vinegar, citrus juice, wine,things like that, that will
actually if you leave it in
there too long, it's gonna makethe meat mushy. I highly
recommend a brine first. Asaltwater brine if you take a
(15:18):
half gallon of water to a halfcup each of kosher salt and
brown sugar. Do the brine first.After it's been brined, pat it
dry, and then put it in themarinade. And, of course, since
the brine has salt in it, youwanna cut back a little bit on
the salt on the marinade or rub.But I start there, then I do a
(15:38):
marinade or just toss it righton the grill.
But my very often the actually,always, the first step that I do
is I grind my vegetables.
Chris Jennings (15:48):
Well, hey. I appreciate it, Scott. Thanks for
the insight. I'm sure everyonepicked up a little bit of
knowledge here. We'll be sure tohave you back on.
We'll probably get back intobrines and marinades again, but
I do appreciate you coming.Thank you.
Scott Leysath (16:00):
Yeah, man.
Chris Jennings (16:01):
I wanna give a special thanks to Scott Laceeth,
our guest, for joining us. Ifyou wanna learn more about
Scott, you can visit thesportingchef.com or check out
his recipes on ducks.org. I alsowanna give a special thanks to
Clay Baird, the Ducks Unlimitedpodcast producer who puts this
awesome show together. I'm yourhost, Chris Jennings. Thanks for
joining us, and thanks forsupporting Welland's
Conservation.
VO (16:22):
Thank you for listening to the DU podcast, sponsored by
Purina Pro Plan, the officialperformance dog food of Ducks
Unlimited. Purina Pro Plan,always advancing. Also proudly
sponsored by Bird Dog Whiskeyand Cocktails. Whether you're
winding down with your bestfriend or celebrating with your
favorite crew, Bird Dog bringsaward winning flavor to every
moment. Enjoy responsibly.
(16:44):
Be sure to rate, review, andsubscribe to the show and visit
ducks.org/dupodcast. Opinionsexpressed by guests do not
necessarily reflect those ofDucks Unlimited. Until next
time, stay tuned to the Ducks.
Welcome to the Ducks Unlimited podcast, Reloaded. We
bring you the best of our pastepisodes. Whether you're a
seasoned waterfowler or curiousabout conservation, this series
is for you. Over the years,we've had incredible guests and
discussions about everythingfrom wetland conservation to the
latest waterfowl research andhunting strategies. In Reloaded,
(02:04):
we're revisiting thoseconversations to keep the
passion alive and the missionstrong.
So sit back, relax, and enjoythis reload.
Chris Jennings (02:16):
Today, I've got Ducks Unlimited magazine cooking
columnist, and sporting chef,and host of Dead Meat, Scott
Leysath. Scott, thanks forjoining us today.
Scott Leysath (02:25):
Good to be here, man.
Chris Jennings (02:27):
Awesome. Well, we're gonna go ahead and kick
this off. We're gonna get rightinto it, so because this is
gonna be a little bit of alonger one than we've done in
the past. Your five favoritewaterfowl recipes. You did this
as a feature in Ducks Unlimitedmagazine a few years back, and
it has just been wildly popular.
People are always interested tosee your favorite waterfowl
(02:47):
recipes, and most of them havebecome theirs, I'm I'm assuming.
But, yeah, can you kind ofexplain where you came up with
this list of five, thesespecific recipes?
Scott Leysath (02:56):
You know, I'm not a real foodie, and I'm not
trying to out chef anybody. Ireally like recipes that that
everybody will enjoy. So I Ikinda lean towards Southwestern
when it's personal. You know,these are my five favorite
waterfowl recipe. You know, Ithink the number one one on
(03:19):
there, the one that I startedoff with, and they're really in
no particular order, is tamales.
A lot of people, their onlyexperience with tamales is the
one that comes in the can that'swrapped with a little piece of
paper around it. It's aboutabout the size of a cigar. You
know, they're kind of liketamales. They have a little moss
(03:40):
in there, but what's cool abouttamales is you can take you can
take snow geese, big Canadageese, some of the lesser ducks,
and braise them. So however youwanna get them soft and tender.
So by that, let's say you takethe ducks, split them in half,
put them into a roasting panwith some celery, carrot, onion,
(04:03):
little bit of liquid in there,cover them up with foil.
In several hours, that's allgonna come right off the bone.
You're gonna season it withwhatever you like to put in your
tamales. I like a little, youknow, onion, chili powder, the
seasoning. I put some enchiladasauce in there. And the thing
about tamales, the flour themasa flour is what is kind of
(04:23):
mysterious for people, and it'sjust it's basically masa flour,
which for $3, you can buy agiant bag that'll last forever,
a little warm lard, or someother kind of shortening.
You can use any kind of liquidshortening, some chicken broth,
and salt. And all you're gonnado is turn that into something
that's about the consistency ofwet cookie dough. Take a corn
(04:47):
house that you've soaked inwater for thirty minutes, and
you can do anything. You canpack anything into that tamale.
If you get an assembly
line going where you've got theguys starting with the the wet
corn husk, then you put a littlethe the masa filling in there or
the tamale filling, wrap it up,put it over in the next deal,
(05:07):
you steam it. And then what Ilike to do is if I'm gonna steam
them, let them cool, and thenI'm gonna vacuum seal them and
put them in the freezer so thatI've got them. They're a big,
big hit at the holiday season.
Chris Jennings (05:21):
Yeah. That's great. And then you can just pop
them right out if you haveguests coming over and you're
you're serving duck or goosetamales. That's awesome.
Scott Leysath (05:27):
Right. And it's, you know, the same thing with
the duck toast. One of those,it's that shredded meat that you
know, it's what's good aboutdoing the low and slow method,
whether it's in a crock pot or asous vide or the shredded meat,
is that you get a really goodyield. You're not just doing
what a lot of people do anddressing out their ducks and
throwing the rest away. You setup a tostada farmer. You've got
(05:50):
your seasoned shredded meat. Leteverybody put their own toppings
on there, and it's and you get acrunchy corn tortilla to build
it on, man. You know, it's very,very simple. I think we did the
mango and potato duck poppers,which is which is my take on the
on the standard duck popper.
(06:11):
What a lot of people do that Ifound with wild game is they'll
put their ducks, geese, deer,whatever, into little strips and
marinate it for a long time,wrap it with jalapeno, bacon,
and cream cheese, and it tastesreally good. And it's usually
the first thing if that's and aa
duck treat is usually the firstthing to go. But for a lot of
(06:34):
people, the victory is that itdoesn't taste like duck. And I
like my duck taste
like duck, so mine is not marinated. It's for
more than a couple
of hours. It's not forty eight hours in
teriyaki. The mango gets alittle bit of
a sweet bite, and then the prosciutto on the
outside, you get that nice andcrispy. You've got the jalapeno
(06:58):
in the center to give it
some heat. So you've got sweet from the mango.
You've got heat from thejalapeno and
salt from
the prosciutto. Really, really good.
Chris Jennings (07:10):
Yeah. That that's one of our top red. I
think you've done that as acolumn in the past
Scott Leysath (07:14):
We did.
Chris Jennings (07:15):
Years ago, and it was it's wildly popular.
Scott Leysath (07:18):
It was worth repeating, so that's why I
wanted to put it. It's it'salways been one of my favorite.
The sweet jalapeno duck is areally, really good marinade
that gives you you've got orangejuice concentrate, which is one
of the things that I use inplace of sugar as a sweetener in
a recipe. You know, basically,juice concentrate is sugar
(07:41):
anyway, but it just has flavor.So for the marinade, it's water,
orange juice concentrate, alittle vinegar for sour.
There's some vegetable oil oilin there. And what's good about
putting oil into your marinadeis that if you've got a lot of
acidic ingredients like vinegarand orange juice, what'll very
(08:02):
what'll often happen with apiece of meat is that the
marinade will start to cook it.And if you've ever soaked
chicken or pheasant or whateverin a acidic marinade, it gets
kinda mushy. So that's why theoil will help protect that. It's
gonna give it flavor.
The jalapeno lime, I mean andand and I prefer to put this one
(08:26):
on a grill. And, you've gotyou've got sweet, you've got
spicy, and then throwing it on agrill makes it that much better.
In that recipe, the the thatmarinade works on just about any
anything.
VO (08:49):
Stay tuned to the Ducks Unlimited podcast, sponsored by
Purina Pro Plan and Bird DogWhiskey after these messages.
Chris Jennings (10:47):
Now you kinda lean towards a lot. You you lean
you lean towards a lot of spicy.You know, you kinda add quite a
bit more spice than what you seefrom other people. Is that
something that you kinda came upwith or is it some it's just
like a personal preference?
Scott Leysath (10:59):
You know, my spice is usually a mild spice.
For instance, I'll use jalapeno.Mhmm. As opposed to habanero.
And the good thing about if you're not into
spice and you see one of
my recipes that's got peppers in it or hot
peppers, leave it out. Leave itout or use less. You know,
recipes are meant to beoutlawing.
It's not what I think tastes great,
(11:22):
you can adjust at the end and make it your own. It
kills me when you look at
when you watch some of
the stuff on the Food Network, and it's all
competition. Yeah. And you'vegot these three three or four
annoying people
that are giving you the thumbs up or the thumbs
down
on whether your recipe is worthy or not. Heck,
it's your recipe. If you don'tif you don't like garlic, don't
(11:45):
put garlic in the recipe. Ihappen to like garlic. But if
you leave it out, nobody's gonnacome and arrest you.
Yeah. It's entirely your recipe.My my really, here's a recipe
that I learned, one of the topfive when I we were in South
Africa. Every piece of meat fortwenty four hours was soaked in
olive oil, garlic, sometimesrosemary, salt, and pepper.
(12:11):
Olive oil, garlic, salt, andpepper for the most part.
Some put a little splash of soysauce in there. They marinate
the meat for twenty four hours,cook it over a hot smoky grill
till it's rare to medium rare,and the stuff is, like,
incredible. It's buttery. Ittastes just like it's supposed
to taste. It doesn't tastegamey.
(12:32):
And if you just don't cook it solong, most
of the game that you eat won't taste gamey at
all.
Chris Jennings (12:37):
Man, the olive oil, garlic, rosemary, I mean,
that's just a basic I mean,everyone has that probably in
their spice cabinets andcabinets. I mean, that's just a
basic marinade or in in andvery, very easy to do. Yeah.
Before we let you go, I do wannatouch on marinades real quick,
and and mainly because I'veheard you say this before. Most
(12:59):
of the people you talk to orhave talked to in the past, I
mean, people I know as well,their first step in the process
of cooking ducks is to throw itin Italian dressing.
Scott Leysath (13:10):
Well, you know what mean? And the Italian
dressing is really not a badidea, and
it's it's not a bad place to start. Some of the,
you know, the prepared level ofthings
to me are either too salty or too kind
of you know, they have ingredients in
there for for stability and those kind of
things. I would rather I wouldrather make my own Italian
(13:34):
dressing, like, with olive oil,a good
a good vinegar, some garlic,maybe a little red wine, and
some herbs. I think you'll findthat that tastes better than
what you get out of the bottle,and it'll probably be infinitely
less salty. You know, they they
shouldn't marinade shouldenhance, not disguise what your
(13:59):
what your game tastes like. Ifyou take
so you have half cup each lemonjuice, balsamic vinegar, honey.
Half cup each. Throw in some redwine, a little soy sauce. I'll
give it some salt, some garlic,rosemary. I like to put a little
mustard in a marinade. If youwanna put red pepper flakes in
(14:19):
there for
heat, that's cool. After that'sall in there while you're
whisking, you add the olive oilin a really thin stream, and
that will emulsify it so thatyou have this really that's
great marinade that you may haveto shake up a little bit. But
you'll notice that that Italiandressing that you have, that
(14:40):
bottle, nothing really separatesin there because it's got all
this other stuff in there likeguar gum and zamzam gum. The
binders. So that everything allthe binders.
Yeah. Whereas if you just whipit with olive oil to me and
emulsify it that way, that's thebetter part.
Chris Jennings (14:55):
Can you marinate things too long?
Scott Leysath (14:57):
You can. And as I mentioned before, when
especially if you've got acidicingredients in there like
vinegar, citrus juice, wine,things like that, that will
actually if you leave it in
there too long, it's gonna makethe meat mushy. I highly
recommend a brine first. Asaltwater brine if you take a
(15:18):
half gallon of water to a halfcup each of kosher salt and
brown sugar. Do the brine first.After it's been brined, pat it
dry, and then put it in themarinade. And, of course, since
the brine has salt in it, youwanna cut back a little bit on
the salt on the marinade or rub.But I start there, then I do a
(15:38):
marinade or just toss it righton the grill.
But my very often the actually,always, the first step that I do
is I grind my vegetables.
Chris Jennings (15:48):
Well, hey. I appreciate it, Scott. Thanks for
the insight. I'm sure everyonepicked up a little bit of
knowledge here. We'll be sure tohave you back on.
We'll probably get back intobrines and marinades again, but
I do appreciate you coming.Thank you.
Scott Leysath (16:00):
Yeah, man.
Chris Jennings (16:01):
I wanna give a special thanks to Scott Laceeth,
our guest, for joining us. Ifyou wanna learn more about
Scott, you can visit thesportingchef.com or check out
his recipes on ducks.org. I alsowanna give a special thanks to
Clay Baird, the Ducks Unlimitedpodcast producer who puts this
awesome show together. I'm yourhost, Chris Jennings. Thanks for
joining us, and thanks forsupporting Welland's
Conservation.
VO (16:22):
Thank you for listening to the DU podcast, sponsored by
Purina Pro Plan, the officialperformance dog food of Ducks
Unlimited. Purina Pro Plan,always advancing. Also proudly
sponsored by Bird Dog Whiskeyand Cocktails. Whether you're
winding down with your bestfriend or celebrating with your
favorite crew, Bird Dog bringsaward winning flavor to every
moment. Enjoy responsibly.
(16:44):
Be sure to rate, review, andsubscribe to the show and visit
ducks.org/dupodcast. Opinionsexpressed by guests do not
necessarily reflect those ofDucks Unlimited. Until next
time, stay tuned to the Ducks.
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Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
Are You A Charlotte?
In 1997, actress Kristin Davis’ life was forever changed when she took on the role of Charlotte York in Sex and the City. As we watched Carrie, Samantha, Miranda and Charlotte navigate relationships in NYC, the show helped push once unacceptable conversation topics out of the shadows and altered the narrative around women and sex. We all saw ourselves in them as they searched for fulfillment in life, sex and friendships. Now, Kristin Davis wants to connect with you, the fans, and share untold stories and all the behind the scenes. Together, with Kristin and special guests, what will begin with Sex and the City will evolve into talks about themes that are still so relevant today. "Are you a Charlotte?" is much more than just rewatching this beloved show, it brings the past and the present together as we talk with heart, humor and of course some optimism.
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