2 oz. bourbon

1 oz. B&B

1 oz. reduced apple cider (start with 3 oz., reduce over heat to 1 oz., cool)

1/2 oz. simple syrup (optional)

1 slice apple

Combine all ingredients with ice and shake well.  Serve in a martini glass with a floating slice of apple.

This month we begin to feature game on the menu, specifically pheasant and squab.  While pheasant appears to be enjoying something of a Renaissance in this country - or at least in this dining room(!) - squab unfairly seems to get the annoying younger sibling treatment.  Perhaps the association between pigeon (the actual bird we call "squab") on the girders under the elevated tracks and that lovely bird gracing the china in finer restaurants cannot easily be broken.  But squab has a distinctive, assertive, and wonderfully gamy, rich flavor that is representative of the habitat in which the native birds feed and flourish - namely, the forest.  When cooked past medium though, the meat can take on an overwhelming iron-like taste, not so delicate in flavor and almost characteristic of calf's liver or darker, stronger organ meat.  We try to serve the only "wild" squab available in this country, which, ironically enough, comes to us from hunting parties in Scotland.  Come in and try this magnificent little bird.  But ask for it rare or medium rare to fully appreciate its nature.  Just beware of the buckshot!  For more on why we can't locally source wild, click here: The Dubious Calling Card of the Wild

3 lbs. organic squash mix (kabocha, buttercup,  red kuri, blue hubbard, etc.)  

• Preheat oven to 375.
• Halve squash lengthwise and remove seeds. Coat with cooking oil, salt and pepper, making sure squash is coated well.  Place flesh side up on a pan in oven.  Cook approx. 1 hour, or until flesh is soft.
• Remove squash from oven and carefully scoop out flesh from "shells."  Reserve.
• In medium size pot, heat olive oil over moderate flame.  Add carrots, celery, shallot, onion, apple, and garlic.  Stir while cooking for approximately 5 minutes, or until soft. Salt and pepper vegetables.  Do not "color" by cooking at too high a heat.
• Add in Madeira wine and continue to stir until liquid volume is reduced by half.  (about 2 minutes)
• Add in reserved squash and stir to mix.  Add in chicken or vegetable broth and turn heat to high.  Bring mixture to boil, then reduce to simmer and cook for additional 30 minutes
• Bend soup well with immersion and/or bar blender, adding cream to facilitate blending.  For finer, silkier soup, pass puree through fine-meshed strainer.
• Place soup back in clean pot, bring to boil, and whisk in butter. 
• Salt and pepper soup to taste, adjust consistency if necessary with additional broth.  Serve hot, perhaps accompanied by parmesan croutons and/or finely chopped chives.

Each year, we accumulate donations through our wine program for four deserving organizations.  Their inclusion on our list is based on their work to help preserve diverse food choices, contribute to the local community, support local farmers, and help commit to a more sustainable future.