Quail. Tofu with Vegetables. Omelette. Leftovers. Sumac Butter. Quail Quesadillas. Eggs.

Roasted quail w/ shiitake/shallot mixed grains, steamed bok choy, fried plaintain, truffle-shallot butter sauce and pan sauce (white wine deglaze, duck stock):


Plantain wrapped in bok choy snack:


Blackening spice & egg-crusted tofu over vegetables and mixed grains tossed in green curry:


Leftovers omelette:


Grapefruit segments with port/balsamic/misc reduction:


Mixed grains with vegetables topped with sauteed tofu, misc reduction, lime juice:


Sumac butter (sumac, blood orange, salt/white pepper):


Quail and shallots to be cooked for quesadillas (see following image for finished product):




Gruyere, Frank's hot sauce, blue cheese dressing on baguette:


Chorizo, egg and potato scramble with green sauce, greek yogurt, onions and lime on whole wheat tortilla: