Quail for Thanksgiving

If you’d like to try something new for the holiday, chef Christian DeLutis will be teaching a cooking class and sharing recipes for a Thanksgiving menu that focuses on another bird besides good ol’ turkey—the tiny quail.

Participants will learn to make: a traditional lobster bisque; quail wrapped in bacon with chestnut stuffing, celery root purée, and cranberry preserve; and a molasses spice cake. You also get to eat the food at the end of class—with wine!

The optional hands-on class will be held at 11 a.m. Sunday, Nov. 21, at Sotto Sopra restaurant in Mt. Vernon. The cost is $65 a person.

To reserve a spot, send an e-mail to Riccardo Bosio.

If you can’t get to the class, epicurious.com has a recipe for bacon-wrapped quail stuffed with goat cheese, pictured, that sounds interesting.

Photo by epicurious.com