“The Dish” is a new, quick-hit monthly Palm Springs Life spotlight where we chat with chefs are restaurateurs across the Coachella Valley about their standout creations. To kick things off, Wildest Restaurant + Bar owner Charissa Farley presents a new pan-seared quail, prepared by chef Trilby Tatro.
We’ll be back next month with another spotlight.
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Pan-Seared Quail
Owner Charissa Farley fell for quail at a farmers market and brought the idea to chef Trilby Tatro, who refined it into a plate that works in a busy kitchen. The complexity of the quail complements the earthy elements Tatro builds around it.
Black Rice
Forbidden black rice, a nutrient-dense grain that’s not often used in restaurants due to expense, adds depth and contrast beneath the quail. Farley praises it as “very high in nutrients, high in anthocyanins, really delicious.”
Butternut Purée
Butternut squash purée forms the base of the dish, paired with roasted cauliflower. Farley says the combination is “great for this time of year,” crediting Tatro for dialing in a version that feels seasonal without skewing too sweet.
Microgreens
A scattering of edible flowers and microgreens adds freshness to the composition. “All locally grown,” Farley says, noting that Tatro selects them from regional sprout growers to give the plate its final pop of color and a lightly peppery finish.
