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Thursday, April 25, 2013

Watch State Bird Provisions' Stuart Brioza Fry a Whole Quail

Posted By on Thu, Apr 25, 2013 at 4:50 PM

click to enlarge state_bird_provisions_quail_ba.jpg

Chef of the moment Stuart Brioza stopped in to the Bon Appetit offices recently and showed them the secret to the restaurant's signature deep-fried quail (CA's state bird, in case you've been living under a rock for the past year and missed the whole quail trend). Obviously, this is one of those dishes that's probably easier to just go order at the restaurant than make at home -- yes, even though you probably can't get a rez until after Memorial Day -- but it's fun to see how the dish is done and makes you appreciate Brioza's ingenuity as a chef even more (hint: it involves dredging in pumpkin seeds).

See also: State Bird Provisions: Western Dim Sum Constantly Surprises

The Magic of Making Food Look Good on Television

9 Places to Celebrate Quail in the Bay Area

If you're still hell-bent on making it after a view, get the recipe over at BA.

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About The Author

Anna Roth

Anna Roth

Bio:
Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.

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