Learn to Cook Christmas Quail from Food & Wine Alums

in Food & Wine, Gastronomy, MET News
December 23rd, 2015

Learn to Cook Christmas Quail from Food & Wine Alums

The holiday season can be cumbersome enough without making a four-hour commitment to cook a Christmas goose. MET Culinary Arts alums Jakob and Fernanda White, the chefs who co-own the Comedor restaurant in Newton, have an alternative avian solution, and in a new video hosted by BU Today, the pair gives instruction on how to prepare a more manageable, modestly portioned bird—the quail.

Check out the instructional cooking video and download the recipe at BU Today.