Baking Quail in Clay: Behind the Scenes at The Modern
We went into the kitchen of Danny Meyer's The Modern, whose three Stars from The New York Times and one Michelin star are nothing to sneeze at. Located adjacent to the Museum of Modern Art, this is as good as museum food gets.
While we were there, chef Gabriel Kreuther prepared one of his most unique dishes: Pennsylvania Quail Baked En Terre Glaise. The quail breasts are sealed in clay before baking, while the dark meat is separately seared until crispy. The quail is then served with beautiful array of spring vegetables, and surrounded by a ring of rich mac-and-cheese-like noodles. For such a small and delicate bird, chef Kreuther really treats it with the care and attention to detail it deserves.
Click though the slideshow to see the making of the entire dish from start to finish!