Foie-La-Polozza
The Inspiration: In the end of 2011 I took a 3-day Master Sauce Class at the Institute of Culinary Education in NYC. As I was leaving my last class, I was given a 2 pound loaf of Foie Gras that wasn’t going to be used. The next night I happened to run into my good friend Matt at a concert and during set-break, while bragging about this Foie, our dinner party for the following night was planned!
Our Adaptation: Matt, David and I each had to come up with a dish or two that incorporated the Foie Gras. It was a deliciously glutenous meal. Again, sorry no recipes, but they were all originals!
The Menu:
- FLT: Foie, Arugula, Tomato, Candied Bacon (Matt) and homemade aioli (Me)
- PBJ: Hazelnut Crusted Foie with a Strawberry Rhubarb Compote (Matt)
- Scallops with Sauteed Foie, Candied Sage (David) and Homemade Beurre Blanc (Me)
- Foie Gras, Bacon & Red Wine Risotto (Me)
- Duck Duck Goose: Seared Duck Breast with Foie Gras, Mushrooms and Sauce De Espagnol
Some Photos:
The Menu Board
The Star: 2 pound loaf of foie gras
Toasting Bread in the Foie Fat for Matt’s FLT
Matt’s FLT
Matt coating Foie in crushed Hazelnuts for his Foie PB&J
Matt’s Foie PB&J
Although she didn’t cook (because she had to work all day) Jen was there to help out and eat!
I melted Foie right into the Risotto – SOO good
The finished Risotto – might be the best I’ve ever made!
Matt’s EXPERTLY seared the Duck!
It was richly delicious!
The Chefs!!
Socialize with Me!