Harry Morris brought in 2 dozen quail that we served last night to his group of 10. Kevin did a wonderful job with them, and I got a lot of pictures of the preparation...but when it came time to take a pic of the finished product, I was so busy I forgot!! Too bad too, because both courses looked very, very appealing. The first course was the halves you see above - they were fried and served on a bed of lentils. The main course was the whole quail, partially boned, stuffed with mushrooms and spinach, and served with a cider glaze on a bed of sunchoke puree. It was awesome; I am so mad I didn't photo it!
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