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.
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