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Sit Down with Executive Chef Adam West

Kyle W. M. Graham, Agent, December 22, 2017


Adam West is currently the Executive Chef at The Porch Restaurant in Dallas, TX.  Life in the kitchen started at home and progressed to a dishwasher when Adam was a teenager at Baylor Hospital in his hometown of Garland, TX.  Once he graduated from Garland High School, he enrolled at the oldest culinary program in the State of Texas at El Centro College in downtown Dallas.   While in school, West worked at the Fairmont Hotel as well as The Westin Stonebriar Resort and competed on the school’s Culinary Competition Team which taught him skills and patience.  After winning a state competition, the team went on to compete in Chicago.  His career has taken him to many restaurants in Chicago, Orlando, Houston, and Dallas as well as competitions in Orlando, Chicago and Ft. Worth. In 2010 Adam was invited to cook at the Prestigious James Beard House in New York.


As a native Texan and outdoorsman, Adam grew up hunting and fishing with his father.  As a young boy he has a distinct memory of the first time gutting a deer.  His favorite hunt to date recently took place when he harvested a Blackbuck Antelope from a high fence ranch in Cherokee County, TX.  The trip which was put on by a food vendor which allowed Adam to combine his love for the outdoors as well as his profession spending time hunting with other chefs.

Combining the Kitchen and Game:

Cooking game meats can be a daunting idea to most home cooks so Adam is presenting a great entry level protein to help get past that fear. Quail is a wonderful poultry option that is found in restaurants all over as well as popular among bird hunters. This recipe can also be easily applied to Dove, Pheasant, or any other poultry.

Now, to the good stuff… a Quail Recipe from Adam’s kitchen:

Recipe: Wood Grilled TX Quail with Apple Cider Glaze

4 Ea Semi Boneless TX Quail

3 oz Balsamic Marinade (see recipe below)

TT Salt and Pepper

A/N Honey-Balsamic Glaze

Remove quail from packaging, pat dry with paper towels and place in container or Tupperware. Cover with balsamic marinade and place in refrigerator until ready to cook preferably overnight.

When ready to cook, season quail with salt and pepper and place on pre-heated grill. Allow to cook on first side for 2-3 minutes. Flip to other side and cook an additional 2-3 minutes or until cooked to medium. Once cooked transfer to plate and place a loose sheet of foil over quail to allow to rest. This Quail is wonderful served simply with herb roasted potatoes and fresh vegetables as well as alongside a pasta with fresh tomatoes and Parmesan.

Balsamic Marinade

1 oz Balsamic vinegar

1 tsp Mustard (any)

2 oz  Cooking oil

1 tsp  Dried Basil (or your favorite herb)

1 tsp  Sugar

Mix all ingredients together in a small bowl using a whisk. Use to marinate quail, dove, or even chicken.

Honey-Balsamic Glaze

1 cup Balsamic Vinegar

¼ cup Local Honey

Place both ingredients in small pot and place over medium heat. Allow to reduce for approx. 30-45 minutes or until lightly thickened. Allow to cool and reserve for future use as a glaze for anything from quail to ice cream!

Finally, Adam West and the Ruple Properties team partnered with Texas Quail Farms to bring our readers a 10% discount when ordering online at www.texquail.com until July 1st 2018 utilizing this code: “web2018”.

From the whole family at Ruple Properties, do not hesitate to reach out if we can help with any of your ranch, farm, or land needs!  Have a Merry Christmas!

Buy Land. Live Well.
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More about Texas Quail Farms

Texas Quail Farms, Inc., founded in 2003 with headquarters in Lockhart, Texas, is the largest state inspected quail processing plant in Texas. The company produces a wide variety of protein-based quail products ranging from whole birds to semi-boneless birds, including gourmet specialties like bacon-wrapped breasts and legs. TQF distributes throughout Texas and coast to coast to the retail and foodservice markets including retail grocers, health food stores, gourmet restaurants, foodservice providers, caterers and to all those customers who just love to eat quail.

Twitter: @texquail

Facebook: https://www.facebook.com/Texas-Quail-Farms-133980989986593/?ref=ts

More about Executive Chef Adam West and The Porch Restaurant

Adam West has been the Executive Chef at The Porch Restaurant for the last four and a half years.  He can be reached at awest@theporchrestaurant.com or 214-828-2916.

The Porch Restaurant is located at 2912 N. Henderson, Dallas, TX 75206.

See more information at www.theporchrestaurant.com


Facebook: www.facebook.com/porchrestaurantdallas



Written by Kyle W. M. Graham, Agent with Ruple Properties.  Kyle can be reached or followed as follows:



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