Tender marinated squab served on a crisp potato and onion cake. This meal was a creation of Chef Loretta Keller, owner of the Bizou Restaurant and Bar in San Francisco, CA.
Wrapping a meaty bird like squab in bacon, then roasting it with fresh table grapes makes for an enticing main course that’s salty, sweet, crispy and juicy all at the same time.
Tired of the same old poultry? Try pairing squab’s dark, flavorful meat with sweet slices of apple. Perfect for entertaining guests with something delicious and out of the ordinary.