quailToday on Good Food, Laura Avery talks to Chef Rian Brandenburg – Executive Chef at Tender Greens in Santa Monica. Brandenburg is in the enviable position of having the Santa Monica Farmers Market literally at his doorstep. He has established a unique relationship with Jimenez Family Farms and is now purchasing whole lambs, goats and quail from the farm. Although the farm cannot fulfill the demand at Tender Greens (have you seen the line down the block?) the restaurant is purchasing whatever is available each week.

Right now you can find Jimenez Family Farm’s quail on the Tender Greens menu. For those who want to cook quail at home, find Brandenburg’s recipe for Pan Roasted Quail with Kabocha Squash Puree and Pear Relish below.


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