This was the dish that my Sous Chef created for the Chocolate Affair this year. It is Dark Chocolate Croquant, Foie Gras Marshmallow, Milk Chocate Mousse, Smoked Sea Salt, and Orange/Graham Cracker Dust.
Archive for foie gras
Chocolate Affair 2012
Posted in Chef with tags Chocolate, foie gras on February 2, 2012 by wilburcoxjrScallop and Foie
Posted in Chef with tags foie gras, Pear Puree, scallop on January 9, 2011 by wilburcoxjrSeared Scallop, Seared Foie, Pear Puree, Hedgehog Mushrooms
Lamb Neck Duet
Posted in Chef with tags brussels sprouts, Caul fat, celery root, foie gras, Lamb neck, lobster mushrooms on October 28, 2010 by wilburcoxjrBraised Lamb Neck in two different preparations. There are two parts to the neck: the inner meat that connects to the spine and spinal cord, and the outer sheath of flesh that protects the inner. The inner meat was picked and pressed into blocks then pan seared and glazed with the natural reduction of the braising liquid. The outer sheath was stuffed with quinoa, foie gras, sweet corn and then rolled in caul fat and crisped in a pan. It is served with Celery Root Puree, Lobster Mushrooms, Brussels Sprouts leaves, and finished with the braising liquid reduction.
7/3/2010
Posted in Chef with tags avocado carpaccio, Cherries, cherry jam, foie gras, Foie Gras/Beer Emulsion, pea puree, Quail, Sea Urchin, Serrano Ham, Sous Vide Potato, Sous Vide Short Rib, Tuna, vanilla corn, veal cheek on July 5, 2010 by wilburcoxjrGot the chance to put together a little tasting on the fly, and we took full advantage of it.
Togarashi Tuna, Avocado Carpaccio, Granny Smith, Jicima, Citrus Powder, Sea Urchin
Braised Veal Cheek, Vanilla/Corn Puree, Sous Vide Confit Potato, Mache
Serrano Ham Wrapped and Duck Confit Stuffed Quail, English Peas, Cherry Jam
Sous Vide Short Rib, Parsnip, Foie Gras, Cherries, Foie Gras/Beer Emulsion, and Hydro Pepper Cress
Sexy Breasts
Posted in Chef with tags foie gras, quinoa, sous vide duck, Strawberries on April 11, 2010 by wilburcoxjrGet your mind out of the gutter friend….I’m talking about Duck Breast. This is Sous Vide Maple Leaf Farms Duck Breast. It is served with a chilled salad of Black Quinoa (confit citrus, green onions, parsley, and greek olive oil), Strawberry/Black Pepper Puree( strawberries, ginger, vanilla, glucose, black pepper, and foie gras fat), Basil Oil, Rhubarb stewed with vanilla, and a Fat Hunk Of Seared Foie Gras. Enjoy.
Winter foie gras
Posted in Chef with tags foie gras on June 2, 2008 by wilburcoxjrA picture from the winter when we ran foie gras. Tart cherry oatmeal, reduced maple syrup, and chervil.
