11.05.2013

Luscious Labor of Love...

Foie Gras...love it, gotta have it, enjoy working with it. In any a time of year, it shines through the dish and presents it's most inner beauty. Whether it be seared, roasted, poached, grilled, en terrine or torchon, in a mousse or dessert, it is an ingredient that has earned it's recognition of luxury. I have cooked many different styles and dishes and preparations and presentations. Sometimes, a simple approach is best...you decide...
 
seared foie gras
wild huckleberries
cassis braised red grapes
hazlenuts and crushed macarons
honey and spice...
 
pure pleasure and ecstasy...


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