This dish is important. It marks a combination and integration of some really interesting techniques: caramelized yogurt, cuttlefish cous cous, pistachio-tart cherry mosaic. The caramelized yogurt has been a kitchen staple for awhile. Its rich toasty notes blend with the natural acidity inherent in the yogurt. The cuttlefish cous cous came about because we finally got a meat grinder. 
The cuttlefish is ground and then sauteed in olive oil and chilled. It is then pulverized briefly to create a light texture. We then heat it in toasted butter, scallions and finish it with lime juice. Finally, the pistachio-tart cherry mosaic came from frustration. Initially I was making a spiced pistachio and cherry condiment to accent the dish. The pistachios were dusted with cardamom, grains of paradise, pink peppercorn, lavender, smoked salt and a sugar syrup to adhere the spices. The nuts are absolutely delicious. I then chopped the nuts and mixed them with dried cherries. I was not pleased with the aesthetic of the condiment and began thinking about the compressed fig-almond cakes. I decided to pound the ingredients together to mimic the cake but in the form of a mosaic. It worked.
The final dish integrates these three elements with a butter poached squab breast.
