Season the squab with Essence. In a sauté pan, heat the olive oil. Sear the squab for 5 to 6 minutes on each side. In a sauté pan, heat one tablespoon of olive oil. Sauté the shallots for 1 minute. Add the chicken stock. Bring the chicken stock up to a boil. Reduce to a simmer and stir in the dried cherries and garlic. Simmer the sauce for 2 minutes. Season with salt and black pepper. Mount in the butter. Mound the grits in the center of the plate. Arrange the squab against the grits. Spoon the sauce over the squab. Garnish with parsley and Essence.
Yield: 2 servings
Recommended Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel