Chef’s Choice: January Is Restaurant Month at Edgar’s

The New Year is off to an exciting start at Edgar’s restaurant at Quail Lodge, where executive chef Brian Kearns is getting creative for Restaurant Month. Locals and regulars already know this guy’s got game in the kitchen, but give him a little more latitude and he’s going to show you a whole new attitude when it comes to cuisine.

Armed with a degree in Culinary Management from the University of Colorado and lots of local experience, including at La Bicyclette, Casanova and The Whaling Station prior to joining the Quail Lodge team, Kearns is bringing a fresh and healthy approach to the Edgar’s menu, just in time for a brand new year.

With the advent of Restaurant Month, which runs Mondays through Thursdays, from January 7 through 31, you’ll be able to enjoy a three-course prix fixe menu for both lunch and dinner, from 11AM until 9PM. Lunch will be priced at $19.99, plus tax and gratuity, and dinner will be $29.99, plus tax and gratuity. 

“We wanted to take a page from some of the big cities, like Chicago and New York, that hold restaurant weeks, and give it our own spin,” says Kearns, who just returned from a stint in the kitchen at the Peninsula Hotel in Chicago where former Quail GM Max Schroeder is now Hotel Manager. Yes, Chicago is still a meat and potatoes town, although Kearns says caramelized Brussels sprouts with bacon are on every menu, along with Amish chicken.

What are some of the dishes Kearns and his culinary team will be cooking up for Restaurant Month? “These are chef-driven dishes, seasonal items that take advantage of the fruits and vegetables of the day. Some are vegan, some will have protein. I’m looking at a new way of creating dishes, with different menus each week.”

The first week will feature this lineup:

1stCourse: Sunchoke soup with picked apples, topped with a bacon crouton that can easily be omitted for vegetarians.

2ndCourse: Roasted winter squash, cilantro pistou, apple butter, spiced candied hazelnut and feta cheese 

3rdCourse: Sorbet Trio, featuring blackberry cabernet, raspberry & blood orange sorbet, crumbled pecan brittle and white chocolate

For future weeks, he’s contemplating a salad of shredded Brussels sprouts with kale, garlic, cucumbers, radishes and herbs, tossed with Thai chile lime vinaigrette. And charred yams with chorizo, spiced pepitas, blood orange and cilantro.

Fear not, there will be fish and meat. He’s planning a roasted halibut with winter faro with black olives and a butternut squash emulsion, and an herb crusted boneless lamb loin, with white corn polenta, sunchoke and huckleberry jus. He’s pondering the addition of an aged duck breast with Asian five spice and braised bok choy. He loves dandelion greens from Coke Farms, sautéed with garlic, olive oil, vinegar and aged sherry.

There are far more intriguing combinations to come as well, so make plans to visit during restaurant month to check out all his exciting new dishes. Maybe you’ll find fondue; or perhaps Swedish meatballs.

Quail Lodge executive chef Brian Kearns

Kearns hopes a new audience will find Edgar’s worth a first, and then a second look, and he plans to add new winning dishes to the regular menu. “Healthy food is here to stay. It’s the new norm. People’s eating habits have changed. They’re not eating as much meat. We’re making a gradual change to offer more options, like side dishes of maple glazed sweet potatoes with pecans and olive oil or butternut squash risotto with arborio rice. I might add some fried chicken at some point: that’s always a fan favorite. But never quail. Just never!”

Next up is Super Bowl, and Edgar’s has you covered, regardless of which team you’re rooting for.  “The Big Game” To-Go happens on Sunday, February 3, 2019, with pick-up from 11:00am to 3:00pm. Kearns and company will cook up your choice of Texas Style BBQ Ribs, Tri Tip by the pound, and Party Wings in house Sauce (12pc). Sides include seasonal salad, house guacamole and tortilla chips and for dessert, cookies are available by the dozen, along with seasonal pie. Beverages also available for purchase to go. You must pre-order by 8:00pm on Friday, February 1, 2019, by calling 831-620-8910.

And then, it will be Valentine’s Day, the holiday that always creeps up like a stealth snowstorm, dumping feet of snow and throwing everyone into a chaotic panic, as they try to make last minute reservations amidst an avalanche of demand. Don’t let this happen to you. Book your table now at Quail. They’ll take care of you and your date, and you’ll look like a genius. Edgar’s will offer a special three-course Valentine’s Day dinner for two for just $80 plus tax and gratuity, on Thursday, February 14, 2019 from 5:00pm to 9:00pm. This romantic dinner will include shared appetizer, individual entrees, shared dessert, a glass of champagne and one complimentary rose per couple. Yes, reservations are required.

Romantic bonus idea: why not book a room and spend the night in one of the resort’s spacious 93 rooms and suites? That way, you can enjoy a cozy night in a fireplace room with a beautiful view, taking advantage of all the amenities of this beautiful resort. The next morning, enjoy a casual breakfast at the Waypoint, where you can order eggs any style, breakfast sandwich, buttermilk pancakes, applewood smoked bacon, chicken apple sausage or the Lodge’s legendary potato pancakes.

Or skip breakfast, go for a long walk (or play some golf) and then enjoy lunch at Edgar’s, where the classic clam chowder is always warming, the Monterey sand dabs are amazing, the truffle burger with black truffle and brie will sate even the deepest hunger and the Quail Club with chicken, bacon, avocado and fried egg on whole wheat toast is the true breakfast of champions. Need a health fix? The beet salad cannot be beat. Made with goat cheese parsnip puree, fresh herbs, porcini crumble, mache and arugula lettuce, it is dressed with orange balsamic vinegar and lemon olive oil.

Let’s not forget the golf. This 850-acre resort has an edge that no other golf course in the region possesses. It’s relaxed and friendly. But it’s no slouch. California-based architect, Todd Echenrode, of Origins Golf Design was instrumental in the 2015 update of the 6,464-yard course. If you haven’t been since, you’ll be pleased to know they eliminated some roughs, installed drought-resistant landscaping, added a white sand bunker and put in a lot more swales to make the course more challenging, right from the first hole. A new modern system that groundskeepers can control with an app on their phones lets them water just what is needed, when needed, saving a tremendous amount of water.

Although it’s easy enough to walk, if you desire a cart, greens fees of $185 include one, along with course balls. You can play 9 holes in two hours, or just take advantage of the 9-hole putting green at the Lodge, complimentary for hotel guests.

Stay & Play rates for two people for a superior king room start at $275/night, including 18 holes of golf. The room rate alone is currently $165.  Lodge guests pay $110 each for daily greens fees.

Quail offers a great backdrop for events large and otherwise. Small weddings can take advantage of a sweet spot by the pond, or in the meadow, while tents on the driving range allow them to accommodate up to 1k guests. The ballroom is ideal for up to 200 and the Covey comfortably handles up to 75 in a delightful, intimate setting.

Look for some special monthly wine and other dinners in the Covey space, starting in February. Kearns is working on the concept now. Expect originality.

For now, though, he wants you to know there are a few items that are not on the regular Edgar’s menu but are available by request, including the impossible burger, as well as gluten-free breads, buns and flatbreads. Says Kearns, “We will gladly customize dishes to dietary preferences. We don’t say ‘no’ here.”

Quail Lodge & Golf Club


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