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About the Dish

12 ounces Semi-Boneless Quail
3/4 teaspoon PeachDish Salt
4 ounces New Potatoes
4 ounces Carrot
4 ounces Beets
2 teaspoon Sherry Vinegar
1 packet Gulden's Spicy Brown Mustard
2 pats Butter
2 teaspoons Sorghum Syrup
1 each Frisee
Per Serving
Calories 780
Total Fat 36 g
Saturated Fat 19 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 780 mg
Total Carbohydrates 79 g
Dietary Fiber 3 g
Sugar 27 g
Protein 33 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 425° F. Season quail on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
Prepare your mise en place: Cut potatoes into 1/2-inch pieces. Trim carrots (you can peel them too, if you wish), and halve crosswise at an angle. Trim and peel beets; cut into 1/2-inch pieces. Remove and discard frisee root end; cut or tear leaves into 2-inch pieces and measure out 4 cups (save any extra for another use).
In a mixing bowl combine potatoes, carrots and beets. Drizzle with 1 tablespoon olive oil and 1/4 teaspoon PeachDish Salt; toss to evenly coat vegetables. Spread on a heavy baking sheet in a single layer (reserve mixing bowl for later use). Roast until browned and tender, 15-20 minutes. Remove pan from oven, and allow vegetables to cool.
While root vegetables cook, make salad dressing: In reserved mixing bowl whisk together sherry vinegar and mustard. While whisking, drizzle in remaining 2 tablespoons olive oil. Season with 1/4 teaspoon PeachDish Salt.
Place a skillet over medium-high heat, and add 2 teaspoons cooking oil. When oil is shimmering add quail. Cook until browned on first side, 3-4 minutes.
Reduce heat to medium, flip quail, and cook until lightly browned on second side, 2-3 minutes more. Add butter to pan. When butter has melted, remove pan from heat, and add sorghum syrup; gently stir to combine with butter. Turn quail to coat with sorghum butter, and leave in pan to rest while you build your salad.
To mixing bowl add frisee and roasted vegetables. Toss to combine. Serve quail with salad, and drizzle sorghum butter from quail pan over all.