NEGRONI

Rhubarb, Juniper Berry, Campari and Endive “a l’Etuvee”. Chef’s Notes: In 1947, while on correspondence in Rome for the Coshocton Tribune, Orson Welles encountered a “new” drink, the Negroni, remarking that “the bitters are excellent for your liver, the gin is bad for you. They balance each other out.” Balance is what we are after in this sumptuous dish of juniper-scented roasted California Squab and spring rhubarb tinged with Campari. Finished with a robust squab jus and a hint of orange, we can see why this is such a classic.

Roasted California Squab and Confit

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NEGRONI

Roasted California Squab and Confit

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NEGRONI

Roasted California Squab and Confit