Entries tagged with 'foie gras'
Page 1 of 2
"I guess Doug believes about hot dogs what Robert Frost wrote about fences. Good hot dogs make good neighbors." [Photographs: Robyn Lee] Since Robyn had never been to Chicago before our recent visit, I decided she had to experience the deservedly much heralded Hot Doug's, the self-described encased meats emporium and sausage superstore. When we arrived, already at least partly sated and fortified by the serious barbecue we practically inhaled at Honey1 BBQ, the line was already past the church that is two doors down from Hot Doug's. I've always found the outside line at Hot Doug's to be an integral part of the Hot Doug's experience (especially on Fridays and Saturdays when Doug Sohn serves his duck fat fries)....
Continue reading »
The Faster Times Scott Gold of The Faster Times reports on the foie gras jelly doughnut at Le Pigeon in Portland, Oregon: It’s as though the menu had performed the Jedi mind-trick on me: "You will have the foie gras jelly donut." "I will have the foie gras jelly donut." When the server came to take our orders, I pointed at the menu and asked, simply, “Seriously?” ”Oh, yes,” he said. Oh well, I thought. I guess we’re going to do this. As Gold says, it's a slice of foie gras atop a house-made doughnut, with another slice of foie gras on the side. "It was fried fat topped with seared fat, plain as can be." [via Sullivan via...
Continue reading »
Andre Christopher, chef of Chicago’s new Grocery Bistro, is a man of many contradictions—a recent vegetarian convert who serves and cooks meat, and a guy who serves dinner for dessert and dessert for dinner. And, though it’s intended as a savory appetizer, his latest creation—a seared molten lobe of foie gras coated with bits of Heath candy bar, swimming in Venezuelan chocolate and strawberry compote—would be just as good at the end of the meal. I’ve met many a chef who has joked that you can serve foie gras, much like bacon, with pretty much anything and it’ll taste good. And as one who’s recently had a chocolate foie milkshake and crispy pork in foie gravy, I’d say that...
Continue reading »
Last week,
Dan Barber (Blue Hill) won this year's Outstanding Chef Beard Award. This video of him at the
Taste3 conference in Napa Valley last year focuses on the politics of foie gras.
Continue reading »
In wake of recent foie gras debates in San Francisco, Caille Millner says, "Perhaps that's why Supervisor Ross Mirkarimi, the bill's sponsor, didn't call me back—what can he say, really? That the world is a better place because San Francisco's offering a pat on the back to restaurants who stop serving foie gras? That keeping foodies from having too much happiness is a positive development? That it's OK to kill the ducks for their meat, but not their liver?"...
Continue reading »
Incanto’s corzetti dish. Photograph by Zach Brooks Eat Me Daily reports that chef Chris Cosentino of San Francisco's Incanto recently received a video and letter from anti-foie gras protesters, urging him to stop his signature culinary move: animal organs. In response, the restaurant put together a 3,000-word piece called Shock & Foie, which defends foie gras, one of the few debates in the food word that is so "controversial, emotional, and fraught with moral peril." Serious Eater Zach Brooks was just in the Bay Area and dined at Incanto: "As somebody who ate there last week, I can honestly say (putting all morality aside, of course) it would be a crime against stomachs everywhere if Cosentino were to never...
Continue reading »
New York Times blogger Andrew C. Revkin proposes an intriguing alternative to force-feeding ducks and geese: keep the livers; free the ducks. Liver tissue is naturally regenerative anyway, as he points out, so why not please both consciences and palates by making test-tube meat? The post also mentions a chickpea-based recipe for "Faux Gras," but Revkin admits that it does not taste much like the real thing. Related Ganso Iberico, The Ethical Foie Gras...
Continue reading »
Where to find hard-to-find "forbidden foods" in Chicago including absinthe, foie gras, Iberico bellota ham, raw milk, Szechuan peppercorn, and unpasteurized cheese....
Continue reading »
Whereas Mitch Hedberg was against picketing but didn't know how to show it, the MenuPages Blog is more inventive. Editor Neal Ungerleider takes a stand against animal rights picketers in Philadelphia by publishing his guide to the city's best foie gras....
Continue reading »
The Chicago Tribune is reporting: Over the shouted objections of Ald. Joe Moore (49th), the ban's sponsor, the council used a parliamentary manuever to put the ordinance on the floor for a vote.The council voted 37-6 to repeal the two-year-old ban, which critics argued had made Chicago--and the City Council--a national laughingstock. And the folks at D'Artagnan just sent out an email blast celebrating. The D'Artagnan missive, after the jump....
Continue reading »
