EATS & DRINKS | SPOTLIGHT
By Holly Brain Johnson and Case Dighero | Photos by Chieko Hara
Historic Cane Hill Quail Dinner
Historic Cane Hill welcomed 72 guests to the second annual Historic Cane Hill Quail Dinner on March 29. This event complemented an art exhibition featuring the finalists from a national competition to select art for the Arkansas Quail and Turkey Stamp, a partnership with the Arkansas Game and Fish Commission. Original paintings depicting bobwhite quail and eastern wild turkey were on display March 15 through April 19 in the Historic Cane Hill Gallery. Returning for this event, chef Case Dighero and his team curated and prepared the dinner.
For this four-course dining experience en plein air, the Historic Cane Hill team set the scene for an enchanting evening with rows of tables draped in white cloths and elegant place settings, including floral arrangements of forsythia, dried grasses and quail eggs. Stringed lighting twinkled overhead as five-piece band Winslow Depot played. The evening had near-perfect weather, with lovely spring temperatures and redbuds at their peak bloom.
The event was held behind the Zeb and Eunice Edmiston house, constructed in 1872. Zebulon “Zeb” and Eunice Edmiston were one of Cane Hill’s most prosperous Victorian-era families. Their small Greek Revival cottage still has much of its original oak frame intact. Zeb managed several businesses in town, along with his sons James, David and John. Houses built by David and John still stand and are examples of the varied architectural styles found in Cane Hill.
Upon arrival, guests enjoyed a blackberry bramble mocktail and initial nosh of High South toast with gorgonzola, candied walnuts and honey as they wandered along the bank of Jordan Creek to mingle as live music played.
A salad of beets and farro with honey chevre and bread and butter pickles was served after guests were seated. The main course of harissa quail with wild mushroom risotto, asparagus and Peruvian sweet peppers followed. To end the night, guests enjoyed a dessert of chocolate pots de crème, shaken crème, pom seeds and raspberry powder.
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For those who want a little taste of the evening, try this quail recipe from chef Case!
Harissa Grilled Quail
Serves: 4 | Prep, Cook Time: 2 to 24 hours, for marinating
INGREDIENTS
8 whole quail, backbone removed
1/4 cup harissa paste
1 cup extra virgin olive oil
2 tablespoons honey
1/2 cup loosely packed thyme sprigs
1 tablespoon freshly ground black pepper
TECHNIQUE
Ask your butcher or supplier to remove the backbone of the quail. Rinse each bird and pat dry with paper towels.
In a large mixing bowl, combine harissa, olive oil, honey, thyme and black pepper. Add quail and toss gently to coat. Cover and refrigerate for 2 hours or up to 24 hours.
Preheat grill to medium-high heat. Remove quail from marinade and place near hottest part of grill. Cook until exteriors are browned and meat is 165 degrees internally, about 3 to 5 minutes each side. Remove and serve immediately.
