Friday, February 26, 2010
Veal- and Bluberry-Stuffed Quail
Been busy in the kitchen dreaming up new dishes for my weekly Chef's Table (5-7 courses $60 prix fixe including wine, Thursdays at 6pm, by reservation only). From last night, here's a quail stuffed with local veal and dried blueberries on watermelon radishes and mixed microgreens dressed with apple cider reduction dressing.
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So beautiful! Almost too pretty to eat.......almost
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