Simple, inviting comfort food for Thanksgiving from a familiar face in the kitchens at Boudro’s and Zinc. This inspired Texas quail entrée is a special for the week of Thanksgiving from Executive Chef Robbie Nowlin, whose background includes two years under the tutelage of Chef Thomas Keller at The French Laundry in Napa Valley!
Chef Robbie is high energy and known for engineering new twists on traditional favorites, a trait clearly evident in his Grilled Texas Bob White Quail with a butternut squash-sweet onion “risotto,” brown butter and sage oil. In this instance, the quail is perfectly seasoned and seared, the riceless risotto–a cinch and gluten-free, with vibrant colors of the melted brown butter and sage oil tying off this regional delicacy in festive fall fashion.
Be on the lookout for this dish…on the menu for a (very) limited time! For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.
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