Flatbread:

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350 g einkorn stone ground wheat flour + more for dusting

100 g spelt flour

50 g rye flour

¾ tsp kosher salt

160 g lard (divided), room temperature

1 large egg, beaten

70 g whole milk

112 ½ g water, room temperature

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Roasted Squab:

3 rosemary sprigs, roughly chopped

6 thyme sprigs, roughly chopped

4 ½ sage leaves, roughly chopped

3 bay leaves, roughly chopped

½ small yellow onion, quartered

⅓ cup red grapes, halved

3 whole squab (or other small poultry)

As needed chicken fat, melted

As needed kosher salt

As needed freshly ground black pepper

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Pickled Cabbage & Onions:

2 cup green cabbage, thinly sliced

1 cup yellow onion, thinly sliced

1 tsp caraway seed

1 tsp anise seed

1 tsp kosher salt

½ tsp mustard seed

½ tsp black peppercorns

8 oz water

6 oz white vinegar

4 oz honey

Optional: pinch saffron

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Mayo:

2 large egg yolks

1 ½ tbsp white vinegar

½ tsp dijon mustard

215 g olive oil

To taste kosher salt

To taste freshly ground black pepper

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Chili Rings:

2 red bell peppers

7 ½ oz einkorn stone ground wheat flour

2 tsp chili powder

1 tsp garlic powder

1 tsp baking powder

1 tsp kosher salt

½ tsp freshly ground black pepper

½ tsp baking soda

¼ tsp cayenne pepper

12 oz cold beer, preferably ale

32 oz lard

Flatbread Wrap (see recipe above)

Mayonnaise (see recipe above)

Roasted Squab, sliced (see recipe above)

Pickled Cabbage and Onions (see recipe above)

Fresh sheep or cow’s cheese

Chili Rings (see recipe above)

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1. For the Flatbread Wrap Method:

2. Combine the flours and salt in a large bowl. Mix to combine, then add 100 grams of lard and rub the fat into the flour mixture until crumbly. Then, add the egg, milk, and 100 grams of water to the bowl. Mix until well combined and a homogenous dough forms. If the dough is too dry, add the remaining water in small increments until the dough is hydrated but not sticky.

3. Knead the dough on a clean work surface for 8-10 minutes or until the dough is smooth and the dough is no longer tearing.

4. Roll the dough out to about ½ inch thickness, then fold the dough in thirds. Rotate the dough 90 degrees, and repeat the process three more times.

5. Shape the dough into a round and place in the same bowl used for mixing. Cover with a damp kitchen towel and let rest for 20-30 minutes.

6. Divide the dough into 120 gram portions.

7. Working with one portion at a time, press the dough into a flat round on a lightly floured work surface (if sticking). Roll the dough out to a round, about 3 millimeters thick.

8. Preheat a large cast iron skillet or griddle over high heat. Once preheated, cook the dough rounds about 2 minutes on each side or until bubbling and beginning to brown.

9. Keep the cooked wraps covered with a clean dish towel until ready to assemble.

   For the Roasted Squab Method:

10. Preheat the oven to 450 °F. Prepare a large rimmed baking sheet with parchment paper and a grill rack.

11. In a medium bowl, combine the rosemary, thyme, sage, bay leaves, onion, and grapes. Toss to combine and set aside.

12. Pat the squab dry using paper towels. Stuff the cavities with the herbs/onion mixture, then truss the birds with butcher’s twine (see video for reference).

13. Brush the exterior of each bird with chicken fat and then season generously with salt and pepper.

14. Transfer the birds to prepared sheet tray and roast for 15-20 minutes or until the thickest part of the breast meat reaches 145 - 155 °F.

15. Let rest for 5 minutes before carving.

    For the Pickled Cabbage and Onions Method:

16. Combine the sliced cabbage, onion, and spices in a heatproof bowl. Fold to combine, then set aside.

17. In a small sauce pot, combine the water, vinegar, honey, and saffron (if using). Bring the mixture to a simmer, then pour the hot liquid over the sliced vegetables.

18. Let the mixture sit for at least 30 minutes or let cool to room temperature and refrigerate overnight in a sealed container.

    For the Mayonnaise Method:

19. Combine the egg yolks, vinegar, and mustard in a medium bowl. Whisk constantly while slowly pouring in the olive oil. Continue whisking until the mayonnaise is thickened and smooth. If the mayonnaise is still too thin after incorporating all of the oil, add more as necessary until the desired thickness is achieved.

20. Season to taste with salt and pepper, then refrigerate until ready to use.

    For the Chili Rings Method:

21. Using a vegetable peeler, peel the bell peppers. Cut off the stem, then pull out of core of each pepper. Slice the peppers into ¼-½ inch slices.

22. In a large shallow bowl or dish, combine the flour, chili powder, garlic powder, baking powder, salt, pepper, baking soda, and cayenne pepper. Whisk to combine, then slowly pour in the beer while stirring. Once the batter is homogeneous, set aside for 5 minutes.

23. Meanwhile, add the lard to a large high-walled skillet. Heat the lard to 350 °F.

24. Dredge the peeled and sliced peppers in the batter, then carefully lower them into the frying oil. Fry the chili rings for about 2 minutes or until golden brown. Transfer the fried rings to a paper towel-lined sheet tray.

    For the Renaissance Wrap Method:

25. Warm the flatbread over a burner or in the microwave until pliable. Add a smear of Mayonnaise, then layer the Roasted Squab, Pickled Cabbage and Onions, and fresh cheese.

26. Fold and roll the wrap around the fillings, making sure to leave one end open. Serve immediately with a side of Chili Rings.