David Gilbert squab through a window on StarChefs.com

David Gilbert

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

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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


    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


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.


   Published: April 2007