Recently covered in the Hudson Valley Magazine 2007 Iron Chef winner, Peter Kelly prepares griddled quail with corn maque choux (a spicy corn side dish) and cherry mostarda (a mustard-like sauce) on a small section on the Mid-Hudson Bridge. The dinner was prepared using local ingredients; the quail was raised on a farm in the Valley, the corn and seasonings come from various regional locations and the cherries are from an orchard in Pomona.

Photo by: Franc Palaia