Chef Jennifer Cole-Ruiz started her culinary career in Atlanta with an apprenticeship under Heinz Schwab that led her to work with Partners and Indigo, Bice and the Hedgehorse Heights Inn before moving to New Orleans to work with James Beard winner, Susan Spicer, for 2 years.
In 1996, she went to Spain and opened ‘Cornucopia.’ She immersed herself in regional Spanish cuisines by working with Spanish greats, including Michelin star winners Juan Mari Arzak and Frances Paniego. Chef Cole-Ruiz worked in Paris as sous chef in Le Truffiere and for Jean Paul Vinay and Roberto Limas. All that work paid off, she received the title of “best female chef” in Madrid for her work at Ene, and took a winning spot on the Food Network’s ‘Chopped.’ Chef Cole-Ruiz opened La Mujer Gala in Brooklyn, which received numerous accolades and maintained a 4.5 star Yelp rating. She is the new Executive Chef of the Flex Mussels Group and the chef and owner of Gala Cocina Consulting.
Chef Jennifer shares her recipe for “Quail with Fall Gratin and Concorde Grapes,” which is the perfect dish to put on your dining table when transitioning seasons from fall to winter. It is hearty yet not too heavy for this chilly month of December.
Quail with Fall Gratin and Concorde Grapes
4 semi boneless quail brined 2 hrs in salt sugar and bourbon
1. Grate together, add 2 eggs, 1/2 c heavy cream salt and pepper. Place in lightly oil baking dish and bake at 375 til solid, about 12 min. Remove and let cool.
2. Remove quail from brine. Pat dry on paper towels.
3. Salt and pepper and sauté in pan with olive oil. Place in 375 oven til done, about 6 minutes.
4. Sauté Concorde grapes with a touch of butter
Flex Mussels Locations
Flex Mussels 13th Street
154 W 13TH St NY 212-229-0222
Flex Mussels 82nd Sreet
174 E 82nd St NY 212-717-7772
Hours of Operation
Monday – Thursday 5:30-11:00