Marinate the quail in the jalapeno, rose water, honey, and soy overnight in the refrigerator. Remove the quail the marinade, and heat the marinade and chicken stock together. Boil and reduce until the sauce coats the back of a spoon. Grill the quail 4 to 5 minutes on each side. Serve with the sauce and hydroponic rose petals.
Recipe courtesy of Michelle Bernstein