In Key Ingredient Kevin Hickey of Seasons Restaurant works with foraged mountain ash berries, pairing the wild fruit with wild game?squab, to be exact. He made a sauce with the berries?simmered in Sauternes to tame their bitterness?and also pureed them with carrots, whose sweetness helps counter their astringency, then served them with breast of squab pan-cooked in fat rendered from foie gras.?
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Source: http://www.chicagoreader.com/Bleader/archives/2011/10/21/this-week-in-food-and-drink
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