Prism Steakhouse serves Quail & Crispy Potatoes & Leeks

All right. It is called Prism Steakhouse. It is a real gem inside the Hollywood Casino at Greektown. And there's some new stuff on the menu. Our friend, Executive Chef Gavin Russell, with us this morning to talk about some of the new things. He's been working hard in the kitchen. Chef, how are you? Good. How's it going this morning, guys? Chef, I do believe you brought Jay's favorite dish. The Royal Boil. Right here. So Jay visited just a few weeks ago and reminded us. Did he demand that you bring that? He will not shut up about it. He will. He reminded you. It wasn't a demand so much as I'm not having anything else. Right. I refuse. Well, it's on the menu every day now. Anyway. That's a nice. Because of this guy. That is a beautiful display there. Okay. So what are you making this morning? So this morning we're talking about our wild game menu. Thank you. We're going to be cooking some quail real quick. This is part of Wild Game Week, which we're running this coming week and the week after 15th of November. Deer season opens in Michigan, so we're kind of working around there. You guys ready for deer season to go out and... Yeah, I've got the bow ready. Oh, you do both? Yeah, for sure. You got your blind also? Yeah, totally. So we have four different items. We have quail, we have a bison meatball, we have a venison, and then we've got the donut that you guys are also going to try as part of the venison menu. Can I eat that first? You can eat as you want, ice cream, and then it's like an apple cider donut. We've gone with a baked version to make it just that little bit healthier. It makes it a little bit healthier. This doesn't have any wild game in it, right? So you're going to go bison after this, Dee? Yeah, I'm going to start with this beautiful donut. While you guys are trying that, I'm just going to finish off this quail. So we call it hunting for quail, hunting season. But it's also a play on words for the presentation. You've got to go look for the quail, hunting for quail. So we cover it with some crispy potatoes and leeks and celery root as part of the presentation. Chef, when it comes to wild game, what do you like about the distinction between that and, you know, the regular, the regular meat? Yeah, sure. So people will say it's an acquired taste, but I like the fact that it's 100% natural. Yeah. Animals running around and then it's not. You know, it doesn't go through any. Sadly. Yeah. It doesn't go through any stress or anything. We don't do it in the end. You know, gourmet. And chefs, they like interesting, something different, something you don't get every day. And that's what really excites me about this. I wanna share it with guests who wanna try something new. Well, plus you've gotta have tremendous appreciation in our state where hunting is taken so seriously and people respect that, the challenge it is, and like you say, the- Yeah, what about the mashed potatoes? So, this is our bison meatball with cheesy spaetzle, so spaetzle with little German noodles, so it's kind of mac and cheese, if you would, the meatballs with the honey and butter, sweet and sour. Wow, that's really good. Yeah. So, how long does the new menu stick around, Chef? So, we're doing it for two weeks, the venison menu, the week before and the week after hunting season. I don't know a lot of restaurants in town that have a variety of venison on the menu during that time and so people who like hunting, like venison, we've got these options available. This meatball is delicious. If you're not so good at hunting, you can have it here. You've taken all the work out of it for us. It's very good. And then, like I said, there's a Hunting for quail, so you have to go look for the quail dish. And then you guys have already tried the donut, but this is what ends our... Oh, we were a little premature, didn't we? I didn't know that was going to be... Why did we take your lead on this? Oh, can we just get a little, just a little dose of that? No, it's too late. The moment's over, Dana. You ruined it. Now, are you a hunter, chef? I'm not a hunter. Thank you. You do all the cooking. I do the cooking, yeah. Let someone else do the hunting. Now, have you guys ever had bison or quail, either of you? No. This is the first time, the maiden voyage? I just had bison. It was fantastic. Bison is delicious. It is good. I know we made the joke about the Royal Boil. It used to be a Thursday-only thing. And then... Here he goes. Do we have five minutes left? Now it's every night they're open. You can get that. What is it you love about the Royal Boil? Look at it. It's got everything. Now, honey, you get in there, you put a bib on it, you get in there, you get all dirty. And I'm sorry, that is our boiled egg? Yeah, you can go to everything you need. Everything. Chef, good seeing you. Thank you. Great. Thank you so much for having us. Delicious. Good day. I'm going to go back to this donut. It's going to get better. Yeah. Oh, good day Detroit's next. I said that. Oh.