It's Feast Week!


Bear here with a quick hello wishing you all a wonderful Thanksgiving. It’s one of my favorite holidays of the year, and I think what resonates with me so much is the spirit behind the big day. The meal is the centerpiece yes, but it’s not the celebration. Whether the feast is sublime or just so-so, whether you’re fond of your dinner companion or can’t stand them, this day and this meal is really all about coming together. It’s about putting our differences aside to find some common ground and enjoy each other’s company, and to be gracious of the fortune of being with one another at all. So here’s to you all enjoying your Thanksgiving, wherever you are and whoever you’re spending it with.


Although we're changing things up in 2019 and beyond, we do have a handful of our (un)traditional dinners currently available in January and February. We wanted to be sure to accommodate gift certificate holders that had yet to redeem and a handful of other Cub Club inquiries, so make sure to check the calendar.



I love a perfectly cooked turkey as the centerpiece of the Thanksgiving meal, but if the turkey recall has you concerned or you're simply looking to switch it up this year, I've got you covered. Below is a delicious stuffed quail recipe currently on the menu in Seattle that will have your guests raving. Just make sure to give yourself enough time, as you'll want to brine the birds for a good 16 hours before cooking!

serves 8

for the quail brine:
8 semi-boneless quail
1 habanero, cut in half
1 inch ginger, sliced
4 cloves garlic, crushed
1/2 c salt
1/4 c sugar
2 qt water

for the quail stuffing:
1 qt sliced oyster mushrooms
1 recipe cornbread*
1 c diced onion
1 c diced celery
4 tbsp chopped tarragon
1 c chicken stock
2 large eggs
salt to taste

*for the cornbread:
1 lb bacon (reserve fat)
4 c fine cornmeal
2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 c buttermilk
2 large eggs, lightly beaten
8 tbsp bacon fat reserved

to cook the stuffed quail:
6 sprigs thyme
1 head garlic, sliced in half
1/2 c butter
4 tbsp canola oil

for the soubise:
6 walla walla onions, julienned 
1/2 c white rice
1/4 lb butter
sherry vinegar to taste
salt to taste taste
heavy cream if needed to pull together puree

for padron peppers:
4 tbsp canola oil
1 lb padron peppers
salt to taste
white wine or sherry vinegar to taste

for the quail brine:
1. Combine all brine ingredients and whisk until salt and sugar are dissolved.
2. Fully submerge quail and brine overnight, but no longer than 16 hours. Remove from brine and pat dry.

for the cornbread:
1. Preheat oven to 450F.
2. Cut the bacon into small pieces and cook slowly in a large cast iron skillet until crispy.
3. Combine all dry ingredients (including the cooked bacon bits) and wet ingredients (including 8 tbps. bacon fat from the bacon you just cooked) in separate bowls. 
4. Heat the large cast iron pan in the oven for at least 8 minutes. Combine dry and wet ingredients and pour into hot pan. Spread evenly and bake for 15 minutes.
5. Remove and let cool on a drying rack.

for the stuffing:
1. After the cornbread has cooled, thoroughly combine all the ingredients.

for the soubise:
1. Combine onions, rice, butter in a large pan and cook over very low heat.  Add a liberal amount of salt. The goal is to sweat the onions and cook them for a very long time but have absolutely no color on it so the puree remains white. (note: the onions will release their water and thats how the rice will cook. It gives the sauce some body and nuttiness. You'll work this until the rice is fully cooked and the onions are almost falling apart, but again no color.
2. Puree the mixture while still hot (splash a small bit of cream if having a hard time in the blender) and pass through chinois.
3. Salt to taste and vinegar to taste for acidity (optional).

for the padron peppers:
1. Get oil ripping hot in a big pan. Throw all the peppers in and sauce until blistered, about 5 minutes.
2. Right before finishing, hit them with a splash of wine or vinegar for acidity.
3. Salt to taste.

to cook and assemble the dish:
1. Stuff each brined bird with about 1/2 cup of the stuffing and let sit out at room temperature for one hour.
2. Preheat oven to 400F.
3. Heat oil up in 2 large oven safe skillets at medium-high heat. Sear each quail, 4 per pan with breast side down for a couple minutes without moving them. 
4. Transfer to the oven and bake for 6 minutes.
5. Remove from oven and return to heat. Flip birds over and add the butter, thyme and garlic evenly amongst pans. Baste the birds with the hot butter and transfer to a cutting board to rest.
5. While the birds are resting, plate a spoonful of the soubise and a handful of peppers on each plate. Top with the bird and enjoy!