Kale, added just before serving, lends
color and texture to Ed Matthews’ leek/
potato soup with parsnips and celery root.
“People will often say they don’t like kale.
They’ve probably never had it or had it
cooked right,” Matthews says. “Then they
come here, try it because it’s on the plate
with the entrée they ordered, and discover
how good it can be.”
top of the leaf to the bottom, discarding
a couple inches off the stem if it seems
garlic, salt and pepper.” At a recent wine
dinner, he reports, he substituted half duck
Laura Taxel is a Cleveland-based journalist
Quail...it's not just for specials. It is special!
Our signature center of the plate item, Semi-Boneless Quail,
is versatile enough to be served stand alone or partnered with
many different protein items and side dishes. Our quail are
farm raised with no antibiotics or growth hormones and are
low fat, gluten and trans-fat-free.
• Available Year Round and Nationwide
• Fresh or Frozen
• Bake, Grill, Broil, or Sauté
TEL: 800.845.0421 for samples