| 6 | lg | Quail |
| | Tamarind Glaze (recipe follows) |
| | Purslane, Tomato and Sumac Salad (recipe follows) |
| | GARNISH |
| | Mint sprigs, young arugula leaves, |
| | Day lily or other edible flower petals |
| | TAMARIND GLAZE |
| 2 | ts | Garlic; minced |
| 1 | tb | Shallot; minced |
| 1 | tb | Fresh ginger; minced |
| 1 | tb | Olive oil |
| 3 | tb | Sugar |
| 2 | tb | Asian fish sauce |
| 1/2 | c | Water |
| 2 | tb | Tamarind concentrate |
| 2 | tb | Lime juice |
| | PURSLANE, TOMATO AND SUMAC SALAD: |
| 3 | c | Lightly packed tender purslane sprigs |
| 1/2 | c | Spring onions or scallions; chopped |
| 1 | c | Roasted and peeled yellow bell pepper; chopped, |
| 1 1/2 | c | Ripe tomatoes; cubed, seeded |
| 2 | tb | Sumac powder |
| 1/2 | ts | Serrano chile; seeded & minced |
| 3 | tb | Fresh lemon juice; or to taste |
| 3 | tb | Extra virgin olive oil |
| | Kosher salt and freshly ground black peppe |
| | GARNISH |
| | Red and gold baby beets; sliced, roasted |
