Stuffed Quail > Harvest restaurant4. Cook bacon in a large sauté pan over medium-low heat. When bacon is cooked but not crispy, add onion; sauté until translucent, about 6 minutes. Add apple ...

Back at the French Magnolia Chef Missy teaches stuffed quail over hopping johns' terrine while Thomas teaches another world-class wine from France.

Her plan is to make stuffed quail with escargot and sweet potatoes paired with a black garlic and onion puree and a side of pickled lotus root salad.

Pack into quail cavities. Tie into bundles with cooking twine. Gently lower the stuffed quail into the hot gumbo and heat until quail meat is just cooked through, about 20 minutes. Serve over rice.

At Saddle Peak, this eggs benedict is to brunch is the game trio is to dinner: essential. This place does a nice scenic ...

Jason Ural, class of '97, whose profession is selling Big Green Egg c ookers, hauls a couple of them to the feast to cook smoked marinated scallops and bacon-wrapped stuffed quail breasts.

One returning dish is mantia, tiny, veal-stuffed dumplings cloaked in a umami-rich brown butter sauce with a swoosh of yogurt. Mains also include a filet of dorade royale paired with tomatoes, capers ...