1 young local Squab
1 Kabocha Squash
2 qt Water
1 Lemongrass, smashed
1 inch Ginger
2 gm Kappa
Combine all except kappa and cook until tender. Puree until smooth and pass. Add kappa and allow to set in the cooler. Cut and serve.
1 matsutake mushroom roasted in butter with fresh wasabi and ginger juice.
Take the thigh from the bird and marinate in jerk sauce and char in a hot pan and serve alongside the roasted squab breast.
For the squab sauce, place all the roasted squab bones in a pot of squab stock and bring to a boil and simmer until reduced by half and a cook consistency is reached. Strain that liquid and serve alongside the squab.