Sun Valley resident Andrew Dunning has three passions: extreme kayaking, paragliding over Europe and preparing spectacular meals as a private chef.

He recently, in fact, donated a dinner to raise funds for Far+Wise that was said to be out of this world, what with its Thai Corn Fritters, Figs with Maple Bacon and Chile, Fresh Casarecce Pasta, Maine Sea Scallops prepared with Sweet Corn and Poblano peppers, and Grilled Nectarines with brioche cinnamon crumb, brown butter and caramel topped with mint, raspberry and vanilla ice cream.

Dunning recently joined Marie Gallo in her kitchen to prepare a most tasty Quail with South Carolina Mustard Sauce, Sweet Corn Basil and Tomato Salad and Summer Zucchini Ribbon Salad. Quail is the mildest of game birds, but chicken thighs can be substituted for the quail, Dunning says

QUAIL OR CHICKEN THIGHS WITH SOUTH CAROLINA MUSTARD SAUCE

1 tablespoon Worcestershire sauce

Quail or chicken thighs

¼ cup apple cider vinegar

Ketchup

olive oil

Honey, 2 tablespoons

¼ cup mustard, any kind

Chili powder

Garlic powder

Onion powder

Cayenne pepper

¼ cup brown sugar

Salt

Butterfly the quail by laying it breast side down on a cutting board and removing the backbone by cutting along both sides with kitchen shears. Open up the quail and press down to flatten it out. Rub salt on top and put into a skillet that has been oiled with olive oil. Sear, flip and sear the other side.

In a small bowl, mix mustard, ketchup, honey, cider vinegar, brown sugar and Worcestershire sauce. Sprinkle the dry spices in to taste. Cook in a saucepan for five minutes to release the flavor.

Put the bird on a grill and spoon the sauce on top. Cook for 10 to 15 minutes; rotate and spoon more sauce on until the bird has a nice caramel appearance. Move to indirect heat off the hot burner and close the lid to bring the temperature up to 150 degrees for breast and 180 degrees for legs until cooked.

SWEET CORN BASIL AND TOMATO SALAD

4 ears of corn

2 shallots, diced

Fresh basil, chopped

Red pepper, diced

Cherry tomatoes/halved

Shave the corn off the cobs. Saute pepper and shallots in olive oil. Add to corn and tomatoes with a pinch of salt.

SUMMER ZUCCHINI RIBBON SALAD

Zucchini

Olive oil

Half of a lemon

Crushed pistachios

Feta cheese

Sea salt

Sunflower sprouts

Shave zucchini into strips with a peeler and pile into bowl. Drizzle olive oil on top. Squeeze the juice of a half lemon over it. Add a couple spoons of crushed pistachio nuts and a few tablespoons of feta cheese. Top with a couple pinches of sea salt and sunflower sprouts.