chargrilled quail, “natural and drug-free” (love that), from Georgia’s Plantation Quail and purchased at Garden of Eden, marinated in oil, rosemary, thin slices of lemon, red onion and garlic, the recipe from “Angela Hartnett’s Cucina” ; accompanied by rosemary-roasted Adirondack Blue potatoes from the Union Square Greenmarket; and a salad of torn purple-leaf lettuce and radicchio, both from Garden of Eden, tossed with good olive oil and a Chardonnay wine vinegar
