Squab and Foie Gras “Croustillant” with Roasted Salsify and Caramelized Ginger Jus

I created this dish when I was at the Ritz after William Grimes, in an otherwise favorable review, said the meat dishes on the menu were a weakness. I worked quickly to get some high-end excellent meat dishes on my menu, and this was a highlight and remains one of my, and my staff’s, favorite preparations.

Squab and foie gras are a classical pairing. But how to combine them so this pairing felt new? Because New York is such a melting pot, I thought I’d turn it into a spring roll, or