Archive for Quail

Cavendish Quail

Posted in braise, charcuterie, Chef, confit, Equipment, foie gras, fruit, My Work, Offal, quail, Tools, vegetables, Wilbur Cox Jr. with tags , , , , , , , on January 12, 2016 by wilburcoxjr

Sunflower Seed Risotto, confit artichoke, persimmon, and shaved foie gras torchon



Posted in Chef, My Work, pickled fruit, quail, vegetables with tags , , , on April 22, 2015 by wilburcoxjr

Popcorn grits, black garlic, smoked blueberry chimmichurri



Posted in BBQ, charcuterie, Chef, foie gras, fruit, grains, quail, vegetables with tags , , , on August 16, 2014 by wilburcoxjr

Smoked zucchini puree, quinoa, peach and black pepper jam, shaved foie torchon….boom



Posted in BBQ, quail with tags , on August 6, 2014 by wilburcoxjr

Cress, farmer mark’s marinated cucs, radish, must bbq


“Surf + Turf”

Posted in Chef with tags , , , on July 8, 2010 by wilburcoxjr

This is our new Surf and Turf dish. It is Serrano Ham Wrapped Quail that is stuffed with Duck Confit. It is accompanied by English peas, Bacon, and a Seared Scallop. Enjoy!


Posted in Chef with tags , , , , , , , , , , , , , on July 5, 2010 by wilburcoxjr

Got the chance to put together a little tasting on the fly, and we took full advantage of it.

Togarashi Tuna, Avocado Carpaccio, Granny Smith, Jicima, Citrus Powder, Sea Urchin

Braised Veal Cheek, Vanilla/Corn Puree, Sous Vide Confit Potato, Mache

Serrano Ham Wrapped and Duck Confit Stuffed Quail, English Peas, Cherry Jam

Sous Vide Short Rib, Parsnip, Foie Gras, Cherries, Foie Gras/Beer Emulsion, and Hydro Pepper Cress

Valentine’s Day Menu

Posted in Chef with tags , , on February 14, 2010 by wilburcoxjr

Sous Vide Domestic Lamb Strip Loin with Braised Shank, Lentils, Red Pepper Reduction, and Pomegranate Seeds

Crispy Skin Barramundi, Roasted Beets, and Grilled Scallion Fondue

Roasted Quail with Jicama Slaw, Chipotle BBQ, and Fried Quail Egg