Foie Gras Newswire

Comprehensive Real-Time News Feed for Foie Gras.

Results 1 - 20 of 468 in Foie Gras

  1. To Do This Weekend: Head Out to the HamptonsRead the original story w/Photo

    Saturday | The New York Observer

    ... with tomato and basil; and black cod with roasted fennel and concentrated tomatoes. There's even a duck and foie gras ravioli, which is great if you really, really hate waterfowl. Like, really hate it, in a way that is a deeply felt passion. There ...

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  2. Seared foie gras at Haven.Read the original story w/Photo

    Friday May 22 | San Francisco Magazine

    Haven Jack London Square Following a quick reboot, Daniel Patterson's Oakland restaurant has a new family-style format. Under chef Charlie Parker's able guidance, its prix fixe menu is a stunner, offering reasonably portioned grub that's both comforting and inspired.

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  3. Chef Chat, Part 2: Luis Roger of BCN Taste & Tradition - Spain In HoustonRead the original story w/Photo

    Thursday May 21 | Houston Press

    ... cured Spanish ibA rico ham. They are fries and the sunny-side up eggs and jamA3n. Then we've got the seared foie gras. People love it. It's from CataluA a. The fisherman soup is incredible. And then maybe the Xato salad, something that has ...

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  4. 7 Burgers To Add To Your Bucket ListRead the original story w/Photo

    Thursday May 21 | Ocean Drive

    ... Boulud's fabled decade-old burger besides the fact that it's got a sirloin patty filled with braised short ribs, foie gras, and black truffle all between a pillow-like Parmesan bun? Pretty much covers it. That and the fact that you can die happy ...

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  5. A Look at Lark on the Park's New Late-Night MenuRead the original story w/Photo

    Thursday May 21 | D Magazine

    The menu features shares plates such as seared foie gras, charcuterie, and mussels; salads; and robust entrees such as grilled lamb merguez and eggs, and halibut. This is no diner-inspired late-night grub.

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  6. Filibuster. You keep using that word. I do not think it means what you think it means.Read the original story

    Wednesday May 20 | The Washington Post

    ... something orange" to "pheasant reduction with parsnip garnish." A force-fed goose's swollen liver? No, thank you. Foie gras? Absolutely. The wrong description can sour you on something just as surely as the right copy can sell you on it. I once ...

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  7. Former New American restaurant Lola in Great Neck goes Mediterranean and cuts pricesRead the original story w/Photo

    Tuesday May 19 | Newsday

    ... Swiss chard and herbed farro, chicken schnitzel with harissa aioli. Ginor, who is also a partner at Hudson Valley Foie Gras, will feature a duck liver special appetizer every night for $15. In its earlier incarnation, Lola received 3 1/2 stars from ...

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  8. Is Hot 'G' Dog a worthy successor to Hot Doug's?Read the original story w/Photo

    Tuesday May 19 | Chicago Reader

    ... and tomato, was a perfect mess of contrasts: hot and cold, juicy and dry. The duck sausage, served with slices of foie gras and truffle aioli, has a rich and elegant flavor and should be given to anyone who has the nerve to argue that there's no ...

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  9. Restaurant Review: The CockentriceRead the original story w/Photo

    Monday May 18 | Creative Loafing Atlanta

    ... which is how Ouzts made his name, is my least favorite thing on the menu. There is overly salty coppa, funky foie gras mousse, and salami that lack a silky mouthfeel. There is no composed charcuterie plate so the diner is left to figure out the ...

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  10. Bistro In Vitro: A Virtual Playground To Ponder The Future Of MeatRead the original story w/Photo

    Friday May 15 | National Public Radio

    ... them to actually choose which one they'd like to eat. So he included both in the Bistro site. The production of foie gras is a matter of bitter contention between gastronomes and animal rights activists. Although the buttery taste of foie gras is ...

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  11. Austin chef wows New York City with fresh farmhouse fareRead the original story w/Photo

    Friday May 15 | CultureMap

    ... Napa Valley. The fourth course was a highlight. A tender, flavorful bone-in filet mignon featured Hudson Valley foie gras, morel mushrooms and a bone marrow red wine sauce. This was paired with a Cain Five 2010 Cabernet Sauvignon. Pearl tapioca ...

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  12. Serving Up Support for the HungryRead the original story w/Photo

    Thursday May 14 | UC San Diego

    ... the menu only when they found their seats. In addition to the pea gazpacho, Vargus and his team prepared a seared foie gras hors d'oeuvre for the cocktail hour. The main course consisted of maple leaf duck leg confit and seared sous-vide duck ...

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  13. Harlan Publick: A Buzzing Gastro Pub In SoNoRead the original story w/Photo

    Wednesday May 13 | CTNow.com

    ... temperature; the flavors would have come through more if it had been at room temperature. Seared Hudson Valley Foie Gras ($18) was served in a white bowl lined in a beautiful scarlet sauce. The seared goose liver showered with sparkling sea salt ...

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  14. Battle of the sous-chefs: Can they tame rhubarb without going sweet?Read the original story w/Photo

    Friday May 1 | The Washington Post

    ... - to a competition to create the best rhubarb dish for spring. The catch? It had to be savory. Duck Breast and Foie Gras With Wild Rice Pilaf and Cherry-Rhubarb Preserve. (T.J. Kirkpatrick for The Washington Post) "Rhubarb is definitely a difficult ...

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  15. Travelers Get a Taste of the Foodie Life at the Renaissance Hong Kong Harbour View HotelRead the original story w/Photo

    Tuesday May 12 | Market Wire

    ... offerings. From May 1 to 31, for example, Cafe Renaissance will host a French Delight Dinner Buffet. Choices like foie gras, smoked lardons, duck confit and Basque cake with cherries celebrate the flavors of the Midi-Pyrenees region, while regional ...

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  16. Tufts senior project arrives in 20 coursesRead the original story w/Photo

    Tuesday May 12 | Boston.com

    ... writing a paper on the subject. The menu uses sustainable practices (for instance, rather than goose liver, his "foie gras" is made with trumpet mushrooms), and represents his own experiences (some dishes are served on wood from his childhood home ...

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  17. Best places to drink in Vancouver's GastownRead the original story w/Photo

    Nov 10, 2014 | The Georgia Straight

    ... tiles, ample lighting, and friendly waitstaff. Be ready to experience dishes like terrine of smoked pork hock and foie gras (served with sweet and sour beets and fried brioche), Dungeness crab, and chickpea toast (served with toasted brioche, light ...

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  18. An Ambitious Approach to Quebec CuisineRead the original story w/Photo

    Tuesday May 12 | PRWeb

    ... under a tent that is re-positioned every day. One of the true highlights of the Le Hatley menu is the exceptional foie gras, sourced from La Canardiere. Many of the best chefs in Canada and the U.S. consider this the best quality duck foie gras ...

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  19. Vegan Group Protests Foie Gras in S.B. RestaurantsRead the original story w/Photo

    Monday May 11 | Santa Barbara Independent

    Last week, a group of Santa Barbara vegans accompanied by a crested duck with an impressive pompadour gathered outside Bouchon restaurant to protest the sale of foie gras by area businesses. They implored passersby to ask restaurants to stop offering the luxury food, naming the other "offenders" as C'est Cheese, Julienne, Olio E Limone, Seagrass, Stella Mares, and Stonehouse, among others.

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  20. Good Clean Fun at Dirty FrenchRead the original story w/Photo

    Sunday May 10 | Examiner.com

    ... ms smothered in a green curry sauce. It could be your favorite bite of the night. The terrine is a decadent treat: foie gras ingeniously ensconced in light crispy bric pastry and dusted in burnt lemon powder.

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