The new Sous Chef Matt did a killer quail appetizer. Quail breast, garden fresh yellow beans, grilled watermelon, pickled rind, fennel pollen, purple and cinnamon basil from the garden and an excellent lemon curry dressing.
Smoked paprika cured Scottish salmon with buttermilk-dill cucumbers and heirloom sprouts.
3 comments:
Glad to see you brought someone in that knows how to cook quail. Pay close attention to him and take notes.
Just kidding buddy!
- Dave Risch
First of all.....there is an old saying, "for every pound of jest there is an ounce of truth". So with that I say, "It was SQUAB!!!!
You're still a superior cook to me and if I was ever in your area I'd love to Stage with you.
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