Consummate Collaborations 4

Intercontinental Cleveland
9801 Carnegie Ave.
Cleveland, OH 44106

The InterContinental Cleveland is situated on the campus of the prestigious Cleveland Clinic Foundation, less than two kilometers (one mile) from the University Circle cultural and arts district.

Duet of Squab and Quail with Sweet Potato au Gratin
and Ragoût of Vegetables

Serves: 8

Sweet Potato au Gratin:
8 sweet potatoes, peeled and thinly sliced
4 russet potatoes, peeled and thinly sliced
8 oz grated Gruyѐre cheese
1 qt heavy cream
Salt and pepper to taste

Ragoût of Vegetables
8 oz fava beans, shelled
8 oz English peas, shelled
12 baby turnips, peeled and halved
12 baby carrots, peeled and halved
8 tbsp olive oil
2 onions, thinly sliced
24 tear-drop cherry tomatoes or grape tomatoes

Duet of Squab and Quail
2 tbsp butter
2 tbsp olive oil
4 squab, boned
4 quail, boned
Salt and pepper to taste
Fresh chervil, to garnish

For the Sweet Potato au Gratin:
Prepare one day in advance. Preheat oven to 350 degrees F
Layer the potato slices in a large casserole dish alternating with the cheese and the cream. Season generously with salt and pepper. Bake in the oven for 45 minutes, or until fork tender. Let cool overnight in the refrigerator. Use a 3-inch round cutter to cut out 8 circles of the gratin. Set aside until ready to plate.

For the Ragoût of Vegetables
Prepare a bowl of ice water. Bring a pot of salted water to a boil. Cook the fava beans, peas, turnips and carrots separately until tender, lowering each vegetable into the boiling water in a large strainer. Transfer each vegetable to ice water to cool.
In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fava beans, peas, carrots, turnips and tomatoes, and sauté for a few minutes until warmed through.

For the Duet of Squab and Quail
In a large sauté pan, melt the butter and olive oil over medium high heat. Season the squab and quail with salt and pepper, and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat and keep warm.

To Serve:
Put a round of sweet potato gratin (previously reheat in an oven or microwave), in the middle of a plate. Cover gratin with some of the caramelized onions. Place ½ squab and ½ quail on top of the onions. Scatter some of the rest of the vegetables around the plate. Garnish the dish with fresh chervil. Repeat with remaining ingredients.

Carnegie Rock ‘n Razz

Ingredients: 7 raspberries, plus additional for garnish, 2 lime wedges, 1oz. Sauza Gold tequila, 1/4 oz. black raspberry liqueur, 1 tbsp. passion fruit puree, splash of soda, splash of grenadine, lime twist for garnish

Method: In a cocktail shaker, muddle together the raspberries and the lime wedges. Add ice cubes, tequila, black reaspberry liqueur and the passion fruit puree and shake well. Strain the contents into a cocktail glass and add a splash of soda and grenadine. Garnish with raspberries and lime twist.


Some of Chef Vincent Cachot’s more recent experience includes serving as Head Chef at FIC’s Restaurant in the Kuala Lumpur Hilton Hotel and as Opening Chef at Eau de Vie Restaurant at the Phoenicia InterContinental Beirut Hotel in Lebanon. From 2001 to 2003, he served as Executive Chef
Tournant at the 5-star Atlantis Resort as well as Executive Sous Chef at the 5-star Ocean Club, both in Paradise Island, Bahamas. Serving in a critical role, he was responsible for recipe/menu creation and costing and management of a kitchen staff of 450 cooks and 60 chefs. Long known for its elegance and exceptional service, Ocean Club has been named Conde Nast Traveler’s Top Resort – Atlantic for three consecutive years. From 2003 to 2007, Mr. Cachot held the leading role of Executive Chef at Sofitel Hotel in San Francisco, California before starting with the InterContinental Los Angeles. He then transferred from IC Los Angeles to IC Cleveland in July 2009.