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...