search
Loading
|  home | feedback | help          
StarChefs

David Gilbert squab through a window on StarChefs.com
StarChefs.com

David Gilbert

Luqa
1217 Main St
Dallas, TX 75202
(214) 760-9000

Biography & Interview »


Chef David Gilbert
Luqa | Dallas

David Gilbert entertains the diner at Luqa with his interactive dishes that involve tableside activation of rosemary aromas, sucking mousses from tubes, and breaking a crème brulée caramel that hovers a few inches above its generally attached custard. What sets David apart from so many other chefs playing with their food is that each one of his dishes stands alone as a high-flavor, high-concept, sensual experience with pleasing the diner in mind rather than showing off. He elevates lowbrow ingredients like barley, onion and bacon in a tender, concentrated risotto with pink slices of squab, as well as seeking out exotic products like kangaroo which he pairs with pillows of potato gnocchi. David’s experience with Atlanta greats Michael Ganley and Joel Antunes honed his leadership skills.

Squab Through a Window
Chef David Gilbert of Luqa – Dallas, TX
Adapted by StarChefs.com

Yield: 2 Servings

Ingredients:

    Barley Risotto:
  • ½ teaspoon shallots, finely diced
  • 10 roasted pearl onions, peeled
  • 1/2 teaspoon garlic, chopped
  • 1 ounce smoked bacon, finely chopped
  • 4 ounces barley, cooked al dente
  • 4 ounces chicken stock
  • 1 ounce heavy cream
  • 1 teaspoon unsalted butter
  • 2 sprigs thyme, picked
  • Salt and pepper
  • 2 squab breasts

    Curry-Apple Foam:
  • 1 teaspoon curry powder
  • 1 cup unfiltered apple cider
  • ½ shallot, finely diced
  • 2 Tablespoons tapioca starch

Method:

For the Barley:
Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.

For the Curry-Apple Foam:
Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.

To Assemble:
Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.

 

hotlinks_general_narrow
  • Dallas Revue Gala Tasting Menu
  • Dallas Rising Stars Why They Shine
  • DC Rising Stars Purveyors

  •    Published: April 2007
     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy