I had quail for the first time in my life in June, thanks to Sacramento chef Michael Tuohy. Before I tell you about it, I’ll admit quail wasn’t on my Top 10 lists of foods to try.

The occasion was a business dinner during the Beyond Extra Virgin conference held in June. I took my guest to the Grange Restaurant & Bar, an excellent farm-to-table restaurant at the Citizen Hotel in Sacramento.

Once we were seated, I asked Chef Tuohy what to order. “You should have the quail,” he told me. Hmmm, I thought. Not my first choice.

Why? I asked. Chef Tuohy noted it was locally raised quail, from Wolfe Ranch. I couldn’t argue with that. So I ordered the quail. I’m thankful I did.

It was extremely moist and flavorful. And it was all thanks to Chef Tuohy, a big proponent of local foods.

Chef Tuohy has introduced me to a number of delicious dishes I never thought I’d like.

“We have so much available to us in California” Chef Tuohy told us. “Everything we need is here … artisan cheeses, nuts, farm-fresh meats.”

Another of Chef Tuohy’s dishes I want to highlight is his gazpacho, made from heirloom tomatoes. It’s a perfect seasonal dish. The soup also features almonds, torn-up sourdough bread, sherry vinegar, and extra virgin olive oil.

Chef Tuohy began his culinary career at age 15 as a dishwasher at a neighborhood steakhouse in San Francisco. He moved to Atlanta in 1986 to begin his restaurant career, launching Chefs’ Café and later opening Woodfire Grille, Atlanta’s leading restaurant for local, seasonal, and organic cuisine.

After 22 years revolutionizing the Atlanta restaurant scene, Chef Tuohy returned to northern California last year to embark on his latest venture: Grange. The restaurant features his signature style of using fresh, local ingredients from small farms.

Stay tuned for another of Chef Tuohy’s creative dishes.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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