Eye Candy: Beard House

Squab When Jim Foss came to the Beard House last week, he prepared a squab dish that brimmed with full Southern flavor. The bird was barbecued in Cheerwine, a cherry-flavored soda that's popular in the Southeast, then placed upon a bed of chicken liver and carrot salad and topped with a cornmeal-crusted catfish hush puppy. Click here to see more photos from chef Foss's dinner. August 26, 2009, The Beard House, NYC (Photo by Joan Garvin)

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