TO PREPARE:

1. In a large Dutch oven, pour canola oil to a depth of 2 inches. Heat oil over medium heat until a candy or deep-fry thermometer reads 350 degrees.

2. Season quail with salt and pepper.

3. In a medium bowl, combine buttermilk, eggs, and 2 tablespoons Chicken Seasoning. In a separate medium bowl, combine flour, cornstarch, and remaining 4 tablespoons Chicken Seasoning.

4. Dip quail in egg wash, then flour mixture until well-coated, shaking off excess.

5. Fry in canola oil until golden brown, 5 to 7 minutes.

Creamy stone ground grits:

Collard Greens:

1. In a large Dutch oven, melt butter over medium-high heat. Add onion and sauté for 3 to 4 minutes. Add cane syrup, and cook until syrup gets bubbly, about 2 to 3 minutes. Add ham hocks, red pepper, jalapeño, chicken stock, 3 quarts water, vinegar, salt, black pepper, and collard greens.

2. Bring mixture to a simmer. Reduce heat to medium, and cook until greens are tender, about 1 hour.

Rood beer red eye

1. In a 1-gallon stainless steel saucepan, cook andouille sausage over medium heat, until cooked through. Drain fat; add shallot and tomato. Cook until shallot is translucent, about 5 minutes.

2. Add coffee and root beer, and scrape all browned bits from bottom of saucepan. Reduce liquid by two-thirds, about 10 to 12 minutes.

3. Add salt and cane syrup; simmer until gravy is thick enough to coat the back of a wooden spoon, about 20 to 30 minutes. Taste and adjust seasoning, if desired.

TO SERVE:

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