"Above all, as a chef, it is vital to know that I can depend on the bird’s being consistent in quality with every delivery. … as good as anything I tasted in France and the best I have tasted here."
-Chef Bertrand Chemel Café Boulud, New York City
"I have been using Cavendish Quail now for more than a decade. It is a consistent
product with high quality and flavor. I serve it stuffed as a main entrée and as a crispy confit quail salad with straw potatoes and a raspberry vinaigrette."
-Chef James J. Peyton, Peyton Place Restaurant, Orford, N.H.
"The difference between Cavendish Game Birds’ quail and others is due to small-scale farming and the tremendous care Bill and Rick put into raising these birds. I personally have found no better product than this."
-Chef Jason Tostrup
The Inn at Weathersfield, Vermont
A Fine Dining Delicacy
"Since 1982, a pheasant has been the logo of Hemingway’s Restaurant; and my relationship with Cavendish has been instrumental in the ability to provide our clients with consistent, quality game birds ever since."
-Chef Ted Fondulas,
Hemingway’s Restaurant, Killington, Vermont
This summer, try new techniques and expand your culinary repertoire.
Our beautifully speckled quail eggs have the power to elevate any savory dish. Try them poached on a crostini with olive oil and pancetta or fried and served on a pork slider. They can even be deviled and served with smokey paprika for an appetizer sure to impress.