An exotic mix of spices, vinegar, red wine, dried fruit, and vegetables makes a dark, tangy marinade and sauce for quail, which are served on a bed of salad and garnished with homemade potato chips. Plan to begin this dish 2 to 3 days before serving. While offered as an appetizer, serving the quail on rice and serving the salad as a side dish could turn it into a main course.
The sauce for two of the grilled chops is a heady blend of mushrooms and glace de viande, that luxurious and intensely flavored reduction of meat stock. You may buy the glace in a specialty foods store, or use demi-glace. The other two veal chops are pan-fried and served with a mushroom sauce without glace de viande.
Everyone loves crab cakes. This classy version, as served when Michael Lomonaco was the executive chef at New York’s famed ’21.’ adds cilantro, Old Bay seasoning, and a pungent chili mayonnaise to make an irresistible starter.
Pain perdu means “lost bread” -- “lost,” or stale bread that has been saved by using it to make what Americans know as French toast. In this sublime dessert, which the chef adapted from his mother’s recipe, the custard mixture is enlivened with fresh ginger, the syrup is a reduction of balsamic vinegar and orange juice, and the dish is garnished with mango and chocolate sorbets.