As a graduate from the Culinary Institute of America, Brian Black began his young career under the bright lights of Las Vegas as a cook at the MGM Grand, where he worked for three years. He eventually left The Strip and moved to Orange County, first working for Michael Mina at the St. Regis Monarch Beach’s restaurant, formerly known as Aqua, then landing at Montage as the sous chef at Studio, where he worked with acclaimed chef James Boyce for the next five years. Black currently serves as chef de cuisine for The Loft, where he leads a winning team of culinary artists, sommeliers, servers and fromagiers. He enjoys creating something new and fresh every day, as well as the opportunity to showcase sustainable and organic ingredients on the creative American menu. Here’s one of his signature recipes from the restaurant. ~Compiled by Kaysie Ellingson

Barbecued Sonoma Quail
Yields 6 servings

Ingredients
6       Sonoma quail, chest cavity boned out
3       tbs. barbecue sauce
2       tsp. kosher salt (for the quail)
5       baby Japanese eggplants
2       tbs. grapeseed oil
1/4    cup golden raisins
1/2    cup white wine
1       tbs. clover honey
1/2    tsp. red curry paste
2       pickles, thinly sliced
1       bunch frisée, cleaned from the stem
1       tsp. olive oil
1       tsp. lemon juice
2       tsp. kosher salt (for the garnish)
1       bunch Italian parsley, chopped fine
1       cup dry white wine
2       tbs. white wine vinegar
1       stem of thyme
2       large shallots, thinly sliced
1/2    cup heavy cream
1/2    lb. unsalted butter, cubed and kept cold
10     red grapes
1 1/2 tsp. kosher salt (for the sauce)

Preparation
In a small saucepan, combine the raisins, white wine, honey and curry. Bring to a simmer and stir occasionally, until the raisins are rehydrated, and then set aside.

In a medium saucepan, combine the shallots, thyme, dry white wine and vinegar. Simmer until 95 percent of the liquid is reduced. Add the cream and reduce by half. With a wire whisk, on low heat, slowly add the cubes of butter, one at a time, until all are incorporated. Crush the grapes into the sauce, and whisk until incorporated. Finish with the salt, and set aside in a warm area (the sauce will separate if it gets too cool or hot).

Heat your grill or barbecue to high. In a small bowl, toss the quail with the barbeque sauce and salt. Grill both sides to desired doneness (about 10 minutes).

While the quail is cooking, heat a large sauté pan to high. Add the grapeseed oil and heat for about 10 seconds. Add the eggplant, and cook until tender and golden brown on all sides. Finish the eggplant with raisins, parsley and salt.

Remove the quail from the grill and let rest for about 3 minutes. Divide the eggplant mixture among 6 plates and top with the quail. Drizzle the sauce around the plate. Then, in a small bowl, toss the frisée, olive oil, lemon juice and pickles. Place the salad on top of the quail and serve.