Fried Quail, Vermont Cheddar Waffle, Vermont Maple Syrup, Smoked Butter, Aleppo Pepper, and Chives

Preheat a waffle iron on medium-high heat. In a mixing bowl, whisk together flour, salt, and baking powder. In a separate bowl, whisk together eggs, buttermilk, and butter. Add wet ingredients to dry ingredients bowl; whisk until incorporated and fold in cheddar. Distribute waffle batter evenly in waffle iron, and cook until light golden brown.

In a barbecue grill or smoker, heat charcoals until they are glowing red. Top charcoal with moist wood chips, and smoke pound butter for 1 hour. Remove butter from smoker, and place in a food processor along with the remaining butter. Pure until smooth, transfer to a container, and refrigerate.

In a bowl, whisk together buttermilk and Tabasco; brine quail in mixture at least 4 hours. Heat oil in fryer to 350°F. In a shallow hotel pan, combine flour and Old Bay, and whisk lightly. Remove quail from brine and dredge in seasoned flour, shaking off any excess. Fry quail until golden brown and crispy, about 4 minutes. Remove quail from fryer and season with salt.

Cut Cheddar Waffle on the diagonal and place on the bottom of the serving plate. Top with a dollop of Smoked Butter. Place Fried Quail on top and drizzle with a generous amount of Vermont maple syrup. Garnish with chives, Aleppo pepper, and herbs.