My signature dish is saba marinated quail
with smoked mushroom succotash.
This is one of the first things
that I did at one of the restaurants
that I worked at.
Right away, I start on the quail.
I'm gonna spatchcock it.
You take out the backbone,
spread it open and take out the ribs,
so you can lay out the bird flat.
Think spatchcocking those quail
is a really smart play for Chef Jonathan.
It's gonna cook super quick, super evenly.
- Definitely a wise choice. - Mmm-hmm.
[Jonathan] Once I finish with the quail,
I grab saba for my marinade.
Kind of tastes like prunes a little bit
and it goes great with the game of the quail.
I add shallots and some fines herbes
and let it marinate.
Good, good, good. We got this.
[Dylan] Chefs, we're halfway through the cook.
Only 15 minutes remaining.
[Jeff] I flip the fish skin side up
and I season it with oil and salt.
Fish is gonna go on the grill now.
First, I add some oil to my firing grate.
This is gonna get nice and hot
and give me that crispy skin I want.
Fish is on.
Let's go.
Next, I'm putting the potatoes and leeks
in a cast iron pan.