Here comes the main course of our Winter Menu. Sandra’s mouth-watering pan fried quails with vincotto glazed grapes: check it out as it is an entrée that combines flavor with elegance. Sandra really created a wonderful dish that will leave your guests in awe at any of your dinner parties.
Pan Fried Quail with Vincotto Glazed Grapes | Celeriac Puree | Grilled Treviso Radicchio
I resent being stuck in the kitchen while my friends enjoy good wine and spirited conversation at the dining table, so choosing to prepare delicious food that requires only a short amount of time to cook without compromise to the “wow” factor is paramount in my planning.
It’s nice to serve food that’s not dished up for family meals during the working week at a dinner party and once deboned, quail requires minimum last minute cooking.
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