I was inspired by Aki's comments on weaving pumpernickel and Black Forest Cake together. Unfortunately, I did not have all the ingredients I wanted. Therefore, the black forest idea still needs to be brought to fruition. Till then, I still wanted to work with some of the flavors and ideas. I marinated squab breasts in soy sauce and tart cherry syrup overnight. I then poached them slowly. When they were cooked, I rolled them in our extra crispy pumpernickel crumbs. What are extra crispy crumbs? We dry out slices of pumpernickel and then rehydrate them with a water-glucose-isomalt solution. We then break the bread apart, dry it again and grind it into crumbs. The result is a super crispy bread crumb which remains crisp when applied to a moist product, like a squab breast. We then paired the pumpernickel squab with a salad of arugula and blood orange. The dish is tasty, just not exactly what I want. I want to finish the Black Forest squab. Alright, I'm going; off to the store to get the rest of the supplies.