![chefs at work chefs at work](http://www.jamesbeard.org/sites/default/files/wp-content/uploads/2009/12/upstatedinner.jpg)
Chef Mark Graham (second from left) and crew members form an assembly line to plate bacon-wrapped quail with Brussels sprouts, foie gras–braised carrots, and beet-poached quail eggs.
Click here to see more photos of the early-November dinner.
(Photo by Philip Gross)