Nearly every day we feature several very important farms on our menu. Two of those farms are Phillip Paine's and Bud Hoffman's. (Sadly, Bud died a few years ago, but his wife Ruth and family carry on the business in the same careful way.) From Paine Farm we get pigeons (prized for their depth of flavor and fine texture, and considered by many to be the premier farm-raised fowl); from Hoffman's we get plump chickens, quail, guinea hens, pheasant, and wild turkey. The secret to the quality of their birds is simple: they cut no corners. And, like all of our farmers, they work amazingly hard for very little prestige or monetary compensation. They simply love what they do.
"Besides working with those exceptional farmers," says Chef Paul Canales, "what really excites me about the fowl dinners is the birds' adaptability to any cooking method and to different styles of dishes—from austere to baroque flavors, supporting ingredients, garnishes, sauces, and condiments."
Please join us for this quintessentially autumnal event. Reservations are strongly recommended.