Chef Lai's squab dish

Chicago is not just a T-bone town. Visitors often come looking for bulky beef dishes, but Chef Vincent Lai at McCormick Place is hoping visitors rethink the culinary range of Chicago and is challenging palates with this Asian-influenced squab (pigeon) and root vegetable dish.

The dish is anchored with a breast of farmed pigeon and seasoned with a spicy Szechuan sauce of Hoisin, chili and garlic that both highlights and masks the gamey taste of the miniature f...

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