Sean Fowler, the chef at Mandolin in Raleigh, is a regular client of Will Taber’s. Fowler uses Taber’s quail eggs in a variety of dishes, such as this hickory grilled nooherooka beef ribeye with grilled potatoes, heirloom tomatoes, beet-pickled quail eggs, house-made peanut Worcestershire sauce and frisée salad. Fowler likes to cook the quail eggs (seen in this dish) in beet juice which turns the egg whites a bright purple and leaves the yolk yellow.
Sean Fowler, the chef at Mandolin in Raleigh, is a regular client of Will Taber’s. Fowler uses Taber’s quail eggs in a variety of dishes, such as this hickory grilled nooherooka beef ribeye with grilled potatoes, heirloom tomatoes, beet-pickled quail eggs, house-made peanut Worcestershire sauce and frisée salad. Fowler likes to cook the quail eggs (seen in this dish) in beet juice which turns the egg whites a bright purple and leaves the yolk yellow. JULI LEONARD jleonard@newsobserver.com
Sean Fowler, the chef at Mandolin in Raleigh, is a regular client of Will Taber’s. Fowler uses Taber’s quail eggs in a variety of dishes, such as this hickory grilled nooherooka beef ribeye with grilled potatoes, heirloom tomatoes, beet-pickled quail eggs, house-made peanut Worcestershire sauce and frisée salad. Fowler likes to cook the quail eggs (seen in this dish) in beet juice which turns the egg whites a bright purple and leaves the yolk yellow. JULI LEONARD jleonard@newsobserver.com

The Menu: Sweet harmonies from Mandolin’s kitchen in Raleigh

July 20, 2016 10:00 AM