For this recipe, start by using the spatchcock method to prepare quail for the grill. Remove excess moisture from the birds to prevent them from sticking to the grill. Be careful when preparing the polenta; it is important to have the correct ratios of liquid to grain, and make sure that you cook it over a low heat for the recommended time to prevent lumps, adding small amounts of water if necessary. Remember, the mascarpone cheese and butter will provide the richness and flavor to the polenta.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.