[announcer] Smyth County, Virginia, located in the mountains of Southwest Virginia, offering outdoor adventures and small-town charm.

Details online at visitsmythcountyva.com.

[uplifting music] [Chef Missy] When I was a child, I went to a small mountain church camp.

It wasn't fancy, but the skills learned and fellowships forged would equip me down the road.

Every year, I arrived at camp with an actual trunk filled with all sorts of particular clothing specific to activities.

And inevitably there would be additional items packed by my mother in anticipation of my needs.

In her wisdom, my needs were attended to before I was actually aware of my circumstances or situation.

And this is true provision because provision is the omnipresence of your needs being met before you even make the request.

Much like quail, it was planned and supplied before there was a need.

Tender and extremely nutritious, this ancient delicacy is very high in protein, iron, and amino acids, and known to improve your vision, bones, respiratory system, digestion, and boost your brain.

Quail is known as the ultimate healing meat.

Whether you know it ahead of time, or it's simply a desire of your heart, quail is a provision that heals many.

Hi, I'm Chef Missy, and I'm the French Magnolia, a true-blue southern gal with French ancestry running through my veins.

My husband, Thomas, is a win expert and hospitality veteran.

Throughout our careers, we've worked for some incredible restaurants and hotels, from Atlanta to New York City to Charleston, South Carolina, to the edge of a mountai at a five-star Relais & Chateau.

But pretty soon, the French Magnolia, a luxury culinary company, was born.

For seven years, we poured into homes for multi-course culinary and wine experiences.

We settled in Bristol, a great place to live, and now hav the French Magnolia Restaurant, a French-American brasserie and wine bar, on the iconic State Street.

When we're not working, we love connecting with local farms and Appalachian culture.

From farm, field, garden, and stream, to chef and somm, to the table, all in one day, this is French Magnolia Cooks.

Today, we're in Patrick County at the beloved and prestigious Primland Mountain Resort in Meadows of Dan, Virginia.

Primland is known for its award-winning hospitality, food, and world-class outdoor activities, all held on a privately-owned 12,000-acre nature preserve.

I'm also joined by our favorit hunter and angler, John Gurley.

And we're so fortunate to be led today by Primland expert field guide, Samuel Howell.

Thomas is also joining us for all the hunting fun.

Okay, John, here we are.

Yay!

It's a new day and a new hunt, the quail.

-The quail episode.

We've been looking forward to this for quite some time.

-Really, over a year.

-And what a beautiful place.

I mean, it's gonna be fantastic.

-Okay, John, you're always talking about the quail covey, how quail are in a covey.

Walk me through the quail covey.

-Okay.

When quail gather together, they gather together, you know, safety in numbers, as the old saying goes.

And when they gather together, it's called a covey.

-John, the predator comes and all the little quails scatter to different parts of the world.

How do they find each other again and come back into the covey?

-Well, and that's a great question.

You know, quail have a very distinctive call and a distinctive whistle.

It's a, I'll do it for you, ready?

-Yeah.

-[whistling] Bobwhite quail use that call to gather themselves back together in a covey.

-We've got some movie stars on property, the dogs.

How many dogs do we have today?

What kind of dogs do we have?

And, what's the role of the dog?

-So we have four dogs today.

We've got German Wirehaired Pointers and English Pointers.

And the role of the dogs is very, very important because a covey of quail will hide in thick cover.

The dogs will use their nose and find it, and then they'll point and kind of give you an indicator of where the birds are.

And then, when you shoot them, a lot of times, they'll go get them and pick them up for you.

But the most important role is really to help you find the quail.

-Tell me about what kind of ammunition you're gonna use.

[John Gurley] It's a 20-gauge shotgun.

So it uses a 20-gauge shotgun shell.

-What's your strategy for getting the quail today?

-Okay, so when the quail flies, they're gonna come up low, and they're gonna scatter low and fly in every different direction.

So, you have to be very careful when we're doing this and paying attention.

It's exciting.

You're gonna love it.

-I love it.

-Yeah, you got it.

[dramatic music] [gun firing] [♪♪♪♪♪] [gun firing] [♪♪♪♪♪] [gun firing] [♪♪♪♪♪] [gun firing] [♪♪♪♪♪] -Good girl.

That's right here.

Right here.

Good girl.

Good girl.

Good girl.

[gun firing] [♪♪♪♪♪] [gun firing] [♪♪♪♪♪] [gun firing] [♪♪♪♪♪] [gun firing] Good job.

[♪♪♪♪♪] [gun firing] You did it.

-[John] Oh my God.

What a hunt.

-Wow.

That was way awesome.

That was awesome.

-Oh, man.

[♪♪♪♪♪] [Chef Missy] Before heading home, I had the great privilege of visiting with executive chef Ryan DeRieux of Primland Resort.

And I'm hoping to get one more taste of his outstanding fried quail.

-I've been super fortunate to get to work with the Primat family over the last ten years and been fortunate for the opportunity to spend all that time here in the kitchen.

It's amazing to come to such a beautiful place and get to work here.

-I know how chefs are about their secret recipes, but would you teach me how to make your quail?

-It would be my pleasure.

-Okay, awesome.

-First things first, it's not a secret.

It's mise en place .

-Ah, yes.

I love it.

Okay, walk me through it.

-We have our bread and butter pickles.

We've got our all-purpose flour.

We have our quail that we've soaked in Texas beef hot sauce and buttermilk.

And we have our Nashville hot spice.

And lastly, we've got our hot honey.

We're gonna take the flour.

We're gonna put it into a mixing bowl.

We're gonna add the Nashville hot spice to it.

So, you wanna put 'em in nice and flat.

You don't want too much flour on the bird.

And now, our next step is we're gonna fry them.

We're gonna go ahead and check our temperature and make sure that we're at 350 degrees.

All right, so what we're gonna do is we're just gonna gently lay the quail into the oil away from you.

And after about two minutes or so, we're gonna wanna flip these over and let 'em finish frying.

-Awesome.

-So we're just gonna pull these out and let them drain on a paper towel.

Add our hot honey.

Finish with some bread and butter pickles.

[Chef Missy] Beautiful.

Beautiful!

Ting.

Cheers.

Mm!

-[Chef Ryan chuckles] -Mm.

Cooked perfectly, yeah.

Thank you so much.

-Thank you.

-So fun.

You're awesome.

I'm coming back and having that quail again.

-Thanks, we'll see you next time.

-All right, take care.

-Bye.

[Chef Missy] In planning fo the final episode of Season Two for French Magnolia Cooks , Tom and I were inspired to consult with our local Wm.

King Clothiers stylist, Rob Blanton.

Wm.

King Clothiers has been a men's haberdashery for 43 years, and we're so blessed to have them in Bristol.

Sometimes I like to just hang out in their lounge and get inspired.

A trip to Wm.

King's is just one of a million reasons why Tom and I love Bristol.

It truly is a good place to live.

Okay, we are back here in the French Magnolia Culinary Center.

We've had an amazing quail hunt yesterday in Southwest Virginia, and today I'm gonna teach you guys how to make stuffed roast quail.

I'm gonna serve that over a Hoppin' John's terrine, finished with braised wild mushrooms and a little fig balsamic reduction.

It's gonna be fantastic.

And, joining us today is my favorite sous chef in the entire world, my husband, Thomas Fraley.

And then later, John Gurley's gonna be joining us.

He was our shooter at the quail hunt.

There he is.

[Thomas Fraley] Hi, I made it.

-Yay.

Thomas Fraley's in the house.

-I am here.

-Yay.

-How are you?

-Ooh.

Hi.

-Hi.

-I have so much fun when we cook together.

-I do, too.

I do, too.

-I know.

-So to celebrate, I brought us some Rosé Crémant from Burgundy.

-Ooh!

-Interested?

-Yes.

-Okay, me too.

-Primland's an amazing resort.

-[Thomas] It is beautiful.

-[Chef Missy] Yeah.

-I really enjoyed that place.

Yeah.

-[Chef Missy] Yeah.

Gorgeous.

And there was such great service.

[Thomas] They are so nice there.

-Yeah.

Ooh, look at that color.

-[Thomas] Really, I know.

-Cheers.

-Cheers.

[gentle music] -Mm.

-That's nice.

-That is wonderful.

-I like that.

-Thank you.

-Absolutely.

-What a treat.

Look at that color too.

Are you ready to work?

-I am ready to work.

-[both laughing] -Wow, that's some good enthusiasm.

-'Cause I know if I work, I eat.

-So I'm gonna put you on garlic duty.

-Okay.

-Okay?

-Yes.

-Smash and chop.

-Smash and chop.

-Smash and chop.

And I'll get after some shallots.

-Okay.

How fine do you want these?

-Sort of a mince.

-Okay.

[Chef Missy] Since you're so fast, why don't you jump into shallots too?

[Thomas] You're better at this than I am, though.

[Chef Missy] No, not true.

-Not okay?

-That's not okay.

[laughs] So I like to just come across like this in just nice little... slices, right?

And I already took the end off, and then I'm gonna just, you know... come across like that and then just knuckle in, and I'm just gonna... come across.

Like that.

Good to go.

Step one done.

[laughs] Okay, here's a little secret.

If you spray your pan with a little olive oil, then it keeps your butter from burning.

Full fat unsalted butter... garlic... shallots.

One, two, three, four, five, six, seven, eight, nine, ten.

Done.

I love a good generous pinch of salt.

These are beautiful wild mushroom roots.

For the mushroom roots, let's just do a small cube.

-[Thomas] Okay.

-[Chef Missy] Okay?

I love using the stems as part of the dish, so you waste nothing.

So we're gonna sauté the garlic, shallots, butter... and mushrooms.

Tablespoon of Herbes de Provence .

And once this is done, we're just gonna set it aside, make our rice, and then fold it all together.

I'm gonna have you make the rice.

-Okay.

-[Chef Missy] So we've got four cups of organic chicken stock.

We're gonna cover this organic chicken stock, bring it to a boil, and then add the rice and ground cumin and ground sage, and salt and pepper.

-Yeah.

-Yeah.

Cumin's one of my favorites.

-Mine too.

-I know.

I know we both love cumin.

Okay, the stock's ready.

So we're gonna add two cups of the organic long-grain white rice.

For the rice terrine, you're welcome to use wild rice.

You're welcome to use a wild rice medley.

But for the Hoppin' John's terrine, I like using white rice.

A half a teaspoon of ground sage, and a quarter teaspoon of ground cumin.

One rule about rice, don't stir the rice.

-Not even in the beginning?

-Not even in the beginning.

-Okay.

-Turn it off, get your lid, cover it, and just set it aside for about 20 minutes.

Perfect.

Beautiful.

-Now I can get my rice badge.

-[both chuckle] -Okay, this rice is perfect.

After we cooked it, we put it in the refrigerator, just takes the steam off a little bit, chills it down, which is great because you can do this ahead of time.

Okay, we're gonna mix this rice with our fixings.

Mise en place , everything in its place.

We have our chilled rice.

We have our sauteed mushrooms, shallots, and garlic.

We have one pint of chopped collard greens and turnip greens, mixed.

And then, one cup of chopped pecans.

[Thomas] Or pecans.

It depends on-- [Chef Missy] Pecans.

Black-eyed peas are easy to find at the grocery store.

So we did canned today.

Obviously, we love fresh shelled black-eyed peas.

And if you can get them and have them and remember to soak them overnight, then use the fresh.

But, canned black-eyed peas are totally acceptable for today.

Okay, black-eyed peas, and then just kind of fold them in because we don't want to smush the black-eyed peas.

Let's get this on the stove on warm... -Okay.

-...and just keep it warm on the stove.

-Okay.

[John] Boy, this looks good.

-Thank you.

Isn't this beautiful?

-Hey, we're having a little bit of bubbles.

You want some?

-[John] You know I do.

-[Thomas] Okay.

-[John] Uh-huh.

[Chef Missy] Cheers!

Here is to a very successful quail hunt.

-Wow, that was... -Wow!

-It was impressive and a lot of fun.

-That was my best hunt I've ever had, shooting-wise.

So tell me what we've got going on with the quail.

Now that we know how we get it, tell me how we're going to eat it.

-Yeah.

-It looks fantastic.

-Thank you.

So the first thing we're going to do is pat our quail nice and dry.

These have been brining in apple cider vinegar and Worcestershire, and the salt in the Worcestershire is so important because the salt preserves, but also tenderizes.

They look a little dark, that's okay.

Let's pat those dry.

Chef DeRieux at Primland, he butterflied them and then he fries them.

-Yeah.

-Right.

So, these are whole, and we're going to stuff them and go like this, and kind of tie their little legs with a little piece of bacon.

Duck fat, yummy.

We don't have skin on these.

With the skin, it is a little easier to get a nice char, but we'll get a little brown going on the outside.

-And then, finish it in the oven?

-And then, finish it in the oven at 350 degrees.

Put these quail down, breast side down, one at a time.

So we'll do this side.

So what we're looking to do is just brown the quail on the outside, just one side at a time.

Okay, these look great, they're done.

Now I'm going to take half a stick of butter.

-[whistles] Mm-mm.

-When in doubt, add butter.

We're going to add three shallots that have been minced.

Now, cognac.

One, two, three, that's the technical amount.

Okay, light it up.

So we're going to light up the cognac to burn off the alcohol.

And when the alcohol is gone out of the cognac, then the flame will naturally stop.

Mushrooms, maitake.

Now we're going to add one cup of a chicken stock demi that I've made, and this also has a little French fig jam.

So this is caramelizing beautifully.

And I'm just guessing that that might be absolutely delicious.

-I'm thinking it is, for sure.

-Odds are good.

-Odds are very good that this is going to be very, very delicious.

I'm going to set this aside, let it reduce just a little bit more, and keep it warm for plate up.

We have one cup of fresh ground chicken sausage, and about two tablespoons of French fig jam.

I'm going to just mix these together.

Okay, using a little demitasse spoon, stuff the quails with the fig jam and ground chicken sausage.

I've got a little hickory smoked bacon, and I'm going to use the fat of the bacon to tie up the little legs of the quail.

We're going to roast these quail at 350 degrees for about 12 minutes.

We have the quail in the oven, and the final step is to slightly braise these beautiful wild mushrooms.

I'm going to take about a quarter of a stick of butter.

We're going to delicately take some large pieces, put it down in the butter.

Okay, these wild mushrooms are done and perfect.

Now we're back to our sauce, and the last thing I'm going to do is give it a little zhuzh-zhuzher with the wand.

Give it a little zhuzh.

-[John] Look at that.

[Chef Missy] It's going to kind of emulsify the last bit of any oils that are left, any butter... and just take the chunky mushrooms down just a bit.

Sauce ready... mushrooms ready... quail ready.

All right, everything looks gorgeous.

We're ready for plate up.

I love these for plate up.

Just a really great way to make a terrine.

Let's press it in like this.

[John] Oh, look at that.

-[Chef Missy] Beautiful.

-[John] Uh-huh.

-[Chef Missy] Quail.

-[John] Ooh!

-[Chef Missy] Right?

-[John] Mm-hmm.

[♪♪♪♪♪] [Chef Missy] There we have it.

Roast stuffed quail served over a Hoppin' John's terrine with wild mushrooms braised on the side, finished with fig balsamic reduction.

[gentle music] [Thomas] So for this quail that we've worked hard on all day today, I have chilled down this Chardonnay from Burgundy, France, and it's amazing.

I'm gonna tell you all about it.

It is from a place called Montagny, and it's a Premier Cru.

This is from a place in France called Montagny.

Montagny is a very small place about two hours south of a place we're all familiar with, Montrachet.

So Montagny in Burgundy, France is about two square miles, super small for an appellation.

The soil there is so special, about two-thirds of the entire appellation is Premier Cru.

Montagny is not as well-known as Montrachet.

This wine from Montagny is going to be a little more delicate and a little more finesse than what we get even from Montrachet.

This Montagny is produced by the Picard family, the third generation of winemakers in Montagny.

They actually have vineyards in Beaune, which would include Montrachet and Saint-Aubin, more well-known places, but this is spectacular.

The grandfather, which was Félix Picard, started the family business in Beaune and in Chalonnaise, which is where Montagny is.

The son, Michel, started in the business when he was 15 years old, and now his daughter, Francine, runs the entire business.

So this part of Burgundy, which is Montagny, the soil here is 200 million years old.

They call it Jurassic soil, which is made up of limestone and marl and fossilized sea creatures.

The only grape grown in Montagny is Chardonnay.

It's grown on the great hillsides facing East and South, so it is protected from the northern and western winds.

It's spectacular.

I think it's one of my favorite, even over Montrachets.

It's hard to say, but this is superb, and I can't wait to drink it.

World-class Chardonnay.

[gentle music] [muted chatter] -Mm.

Mm.

-Boom.

Fork point of approval.

Absolutely delicious.

-Quail really is that game 101, where you just have that tiny feather of gaminess, but not too much.

And this is so tender.

-Mm.

[♪♪♪♪♪] So it's a great balance.

And this wine is really meant for this food.

If I do say so myself.

[John] It is.

There you go.

It really is.

-So I just want to raise my glass to a fantastic quail hunt, to an amazing hunter, John Gurley, and Season Two of The French Magnolia Cooks , and another great dinner party in Southwest Virginia.

-[Thomas] Cheers.

-[John] Cheers.

-[Thomas] Hey.

-Cheers.

[gentle music] [Chef Missy] You've been set apart, waiting, and obedient.

And great favor is provided daily because your needs are being attended to ahead of your request.

For where He guides, He provides.

And just when you think no one cares or is listening, suddenly there's favor.

The favor of clothing.

The favor in a hunt.

The favor of friendship.

The favor of expansion and new establishments.

Or, the favor of a meal that speaks of a land where grace and generosity reign.

Provision has already been granted.

All of your needs will be supplied.

So, get up.

Step out.

Have faith.

Keep going.

Cross over into your promised land.

[♪♪♪♪♪] [announcer] Smyth County, Virginia, offering a business-friendly environment, with partnerships like Smyth Strong, fostering entrepreneurship and growth.

Details at smythcounty economicdevelopment.com.