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Dave Larkworthy
5 Seasons
5600 Roswell Road NE #21
Atlanta, GA 30342
(404) 255-5911

Biography & Interview

Chef Dave Larkworthy
JCT Kitchen |Atlanta

Buffalo Quail with Carrot and Celery Slaw, Buffalo Froth and Sweet Grass Blue
Chef Dave Larkworthy of 5 Seasons– Atlanta, GA
Adapted by

Yields: 4 Servings


    Buffalo Froth:
  • ½ teaspoon chili powder
  • ½ teaspoon curry powder
  • 2 Tablespoons honey
  • ¼ cup barbecue sauce
  • ½ cup hot sauce
  • ¼ cup rendered duck fat
  • 1 sheet gelatin, bloomed

    Blue Cheese Dressing:
  • 2 Tablespoons minced shallots
  • 1 Tablespoon minced garlic
  • 1 cup crème fraiche     
  • 2 cups sour cream
  • 1 Tablespoon chopped parsley
  • 1 Tablespoon chopped oregano
  • 1 Tablespoon chopped thyme
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon fennel
  • ¼ cup red wine vinegar
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons Worcestershire sauce
  • 1 cup buttermilk
  • 8 ounces blue cheese

    Carrot-Celery Slaw:
  • ½ cup baby carrots, fine dice
  • ½ cup baby celery, fine dice
  • ⅓ cup Blue Cheese Dressing

    Seasoned Flour:
  • 1 cup flour
  • 1 cup rice flour
  • 2 Tablespoons corn starch
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon fennel seed
  • 1 pinch cayenne pepper
  • 1½ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon white pepper

    Buffalo Quail:
  • 4 organic quail
  • 1 ounce corn starch
  • 4 ounces buttermilk
  • 4 ounces seasoned flour
  • Canola oil

    To Assemble and Serve:
  • 2 teaspoons chives, chopped

For the Buffalo Froth:
Toast chili and curry powder for 30 seconds in a warm sauce pan. Add honey, barbecue sauce, hot sauce and duck fat. When warm, add gelatin and cool. Whip with a Burr mixer or foam in a dispenser.

For the Wisconsin Blue Cheese Dressing:
Combine all ingredients in a mixing bowl. Set aside.

For the Carrot-Celery Slaw:
Combine carrots and celery with enough Blue Cheese Dressing to coat and set aside.

For the Seasoned Flour:
Combine all ingredients. Set aside.

For the Buffalo Quail:
Remove all bones except wing and leg. French the wings and legs. Vacuum seal and cook sous vide for 10 minutes at 165˚F, then chill in an ice bath. Dust the quail with corn starch and shake off excess. Dip in buttermilk and dredge in seasoned flour, then fry at 375˚F in canola oil for 2-3 minutes, or until crispy.

To Assemble and Serve:
Place small piles of Carrot-Celery Slaw on the plate. Place the quail on top of slaw, finish with Buffalo Sauce, and garnish with fine chives.

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  •    Published: September 2007

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