{"id":783182,"date":"2026-01-05T10:00:00","date_gmt":"2026-01-05T18:00:00","guid":{"rendered":"https:\/\/www.palmspringslife.com\/?p=783182"},"modified":"2026-01-02T11:06:44","modified_gmt":"2026-01-02T19:06:44","slug":"the-dish-pan-seared-quail-at-wildest-restaurant-bar-in-palm-desert","status":"publish","type":"post","link":"https:\/\/www.palmspringslife.com\/restaurants\/the-dish-pan-seared-quail-at-wildest-restaurant-bar-in-palm-desert\/","title":{"rendered":"The Dish: Pan-Seared Quail at Wildest Restaurant + Bar in Palm Desert"},"content":{"rendered":"\n[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.27.5&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_row _builder_version=&#8221;4.27.5&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.27.5&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221;][et_pb_text _builder_version=&#8221;4.27.5&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; theme_builder_area=&#8221;post_content&#8221; sticky_enabled=&#8221;0&#8243;]<p class=\"p1\">\u201cThe Dish\u201d is a new, quick-hit monthly <em>Palm Springs Life<\/em> spotlight where we chat with chefs are restaurateurs across the Coachella Valley about their standout creations. To kick things off, <a href=\"https:\/\/www.wildestrestaurant.com\/\" target=\"_blank\" rel=\"noopener\">Wildest Restaurant + Bar<\/a> owner Charissa Farley presents a new pan-seared quail, prepared by chef Trilby Tatro.<\/p>\n<p>We\u2019ll be back next month with another spotlight.<\/p>\n<p>Want to recommend a dish? Email <a href=\"mailto:editor@palmspringslife.com\" target=\"_blank\" rel=\"noopener\">editor@palmspringslife.com<\/a>.<\/p>\n<p class=\"p1\">\u2014<\/p>\n<h3 class=\"p1\">Pan-Seared Quail<\/h3>\n<p class=\"p1\"><span class=\"s1\">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.<\/span><\/p>\n<h3 class=\"p1\">Black Rice<\/h3>\n<p class=\"p1\"><span class=\"s1\">Forbidden black rice, a nutrient-dense grain that\u2019s not often used in restaurants due to expense, adds depth and contrast beneath the quail. Farley praises it as \u201cvery high in nutrients, high in anthocyanins, really delicious.\u201d <\/span><\/p>\n<h3 class=\"p1\">Butternut Pur\u00e9e<\/h3>\n<p class=\"p1\"><span class=\"s1\">Butternut squash pur\u00e9e forms the base of the dish, paired with roasted cauliflower. Farley says the combination is \u201cgreat for this time of year,\u201d crediting Tatro for dialing in a version that feels seasonal without skewing too sweet.<\/span><\/p>\n<h3 class=\"p1\">Microgreens<\/h3>\n<p class=\"p1\"><span class=\"s1\">A scattering of edible flowers and microgreens adds freshness to the composition. \u201cAll locally grown,\u201d 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.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>Wildest Restaurant + Bar owner  Charissa Farley presents one of her favorite new items on the menu.<\/p>\n","protected":false},"author":8553,"featured_media":783184,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"footnotes":""},"categories":[496],"tags":[],"advertiser":[],"poi_city":[],"class_list":["post-783182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Dish: Pan-Seared Quail at Wildest Restaurant + Bar in Palm Desert - Palm Springs Life<\/title>\n<meta name=\"description\" content=\"Wildest Restaurant + Bar owner Charissa Farley presents one of her favorite new items on the menu.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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