Photo Cred: LUME Media/Daly Pardue Recipe by Sam O'lone, Chef & Owner of The Wildemount Ingredients Quail 2 semi-boneless quail salt & black pepper, to taste 1 tbsp olive oil 1 tbsp butter 1 garlic clove, smashed 1 sprig thyme Plum Pan Sauce 1 fresh plum, diced 1 tsp shallot, minced ½ tsp honey 2 tbsp red wine ¼ cup chicken stock ½ tbsp butter (to finish) Pinch of salt Cinnamon-Lemon Brussels Sprouts ½ cup Brussels sprouts, halved 1 tsp olive oil Pinch ground cinnamon ½ tsp l

Provided by Neon Fig Aiken, SC Christmas morning brunch as become a tradition for many people. Curated by nationally recognized Chef Marvin Sterling III, of Aiken's top brunch destination Neon Fig, this savory salmon bake will make you the star of the event on Christmas morning (or any morning for that matter)! Yield: 4 servings 2 tablespoons unsalted butter 2⁄3 cup thinly sliced shallot 12 cherry tomatoes 1⁄2 teaspoon fine sea salt 3⁄4 cup heavy cream 1⁄3 cup sour cream 1 ta