Jason Dady, Executive Chef/Owner, The Lodge Restaurant of Castle Hills, Castle Hills, TX

Jason Dady, Executive Chef/Owner, The Lodge Restaurant of Castle Hills, Castle Hills, TX

2004 Rising Stars

 

Yield: 8 servings.

8 Texas Bobwhite Quail, semiboneless
5 lbs. Yukon Gold potatoes
1 cup clarified butter or melted duck fat
1/2 lb. yellow chanterelle mushrooms
3 Tbsp. olive oil
6 sprigs of fresh thyme
2 Tbsp. cold butter
1 jumbo yel

Register to view the full article

Register to view this article