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- 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
- dried Turkish figs from Garden of Eden
- wine: Barolo, Terre di Bo 2005, the gift of a friend