It’s a very complex course. It hits lots of notes and I find the sweet/salty/acidic balance to be a perfect fit for a final savory course.
What’s the concept behind it?
To balance a dish that revolves around gamey meat and not leave the diner feeling overwhelmed. I try and take something that could be very heavy and lighten it up a bit.
How does this dish express your culinary philosophy?
I try and keep things simple and clear. This dish doesn’t apply many modern techniques but does have a modern flavor.
Where did you source the ingredients, and are any hard to get?
I’ll sourced them from a variety of purveyors. Rare Tea Cellar here in Chicago is a great place to get hard-to-find ingredients. I used my forager for some things and D’Artagnan for the squab and foie gras.
What was your inspiration for the dish?
The practice of balancing sweet and salty is something I love doing. Some of the best dishes I’ve ever eaten were based on this idea.
Is there a story behind it?
I remember doing a squab breast with liver mousse years ago. I just wanted to refine and update that idea to match what we are doing at Oriole.
What would you say makes this dish so special to you?
I love it because it’s very comforting but also exciting. It’s hearty but light in an interesting way.
What do you hope diners will experience or especially appreciate about it?
I hope that everyone gets the idea behind the dish. I’m trying to hit as many notes as possible to bring out every nuance in the squab.