Grilled Honey-Marinated Squab with Orange, Toasted Pistachio, and Date Salad

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Inspired while on a trip to Italy, this recipe from Dean Zanella, executive chef of 312 Chicago, is one of his many game dishes. Of the 200 covers he does on an average night, about 20 orders are for game.

Ingredients

Salad:
2-3 oranges, peeled
4 dates, seeded and sliced
3 tbsp. wildflower honey
3 tbsp. extra-virgin olive oil
Kosher salt and pepper
4 tbsp. toasted pistachios, crushed
Pomegranate syrup, for garnish

Squab:
4 whole squab breasts
2 tbsp. extra-virgin olive oil
Kosher salt and pepper
3 tbsp. honey

Steps

1. For salad: Section oranges and place in bowl. Add dates, honey, oil, and salt and pepper to taste; toss. Let stand 15 min.

2. Brush squab with oil; season with salt and pepper. Grill over med.-high heat, skin-side down, for 8-10 min., until browned. Turn, brush skin with honey, and cook 4-5 min.; slice.

3. For service: drizzle pomegranate syrup on 4 plates. Divide orange salad and sliced squab on top. Sprinkle with pistachios and juices left in bowl.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources