From easy to intricate, we have a recipe for your next culinary adventure. Many of these dishes are personal creations of well-known chefs, so we are pleased to be able to share them with you.
This colorful Asian inspired dish is sure to be a favorite. The smokey yet sweet roasted squab pairs wonderfully with the slightly tart shaved heirloom carrot salad.
Looking for a simple, show-stopping meal? This whole roasted squab is easy to prepare and tastes great with herbaceous and spicy arugula.
Squab salad, the perfect lite, and healthy dish. Topping a fresh salad with succulent squab meat, walnuts, and vinaigrette dressing makes for a tasty (and healthy!) meal.
A family style dish sure to appease even the pickiest of eaters. The delicate and tender egg noodles serve as the perfect bed for the perfectly crisp squab.
Enjoy this fun twist on a classic recipe. Don’t forget the splash of pure maple syrup when serving.
Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon Ca, takes us into his home and shows us how to prepare a rich, flavorful agnolotti filled with fresh herbs, cheeses, and California Squab. – Squab Agnolotti with a Sage Nage Sauce.
This sweet and tart salad pairs well with succulent seared squab.
Herbaceous fennel and broccolini add a fresh compliment to succulent roasted squab. A simple, tasty meal perfect for an early spring dinner.
Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon Ca, prepares a classic Italian dish that he’s been serving up for over 20 years – Grilled Squab with Risotto, Mushroom, & Red Wine Reduction.
Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon Ca, takes a classic summertime dish and kicks it up a notch using California Squab. This versatile kabob dish can be served at a backyard BBQ or plated with garnish for a formal dinner party.
Juicy roast squab and buttery potatoes make this a tasty, hearty dish for a dinner with friends and family.
Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon CA, prepares his signature Squab Stir Fry. Watch to learn how Chef Surla puts an upscale spin on this classic Asian dish and then try it for yourself.
Chef John Surla, proprietor & Executive Chef of Fina’s in Ripon Ca, takes us inside his kitchen to show us his twist on a simple yet delicious grilled squab salad. – Grilled Squab with Arugula, Fennel, Blood Oranges & Balsamic Vinaigrette.
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.
A bright, zesty orange sauce perfectly complements the rich, dark flavor of King Cal Squab. Perfect for a delicious dinner with guests.
Take your grill game up a notch with a flavorful, herb packed rub. Fresh mint, cilantro, and orange combine for a simple but impressive dish.
