Foie Gras Newswire

Comprehensive Real-Time News Feed for Foie Gras.

Results 1 - 20 of 717 in Foie Gras

  1. Tom Sietsema Says Plume Is 'Sumptous'Read the original story w/Photo

    1 hr ago | Eater

    ... he writes. Blue crab risotto gets a yawn, but the executive chef Ralf Schlegel's duck breast, steak, lobster, and foie gras terrine win Sietsema over, as does the wine program from wine director Jenn Knowles. With just six or so starters and ...

    Comment?

  2. Grand Central owner rails against E. Side tower planRead the original story w/Photo

    4 hrs ago | Crain's New York Business

    ... the first couple of games," he said. They may not be the marquee matches, but he can get closer to the action. Foie gras: Mr. Penson is worried that the proposed tax increase on pied--terre apartment owners will hurt the housing market. "You don't ...

    Comment?

  3. Westin chef takes top spot at Gold Medal Plates competitionRead the original story w/Photo

    Yesterday | Edmonton Journal

    Chef Ryan O'Flynn of the Westin hotel captured gold at Thursday's Gold Medal Plates competition at the Shaw Conference Centre with a charmingly conceived dish of sturgeon smoked with northern pine wood . The sturgeon was crafted into a terrine layered with Quebec foie gras, and set on a plate scattered with tiny buttons of Okanagan apples, toasted cubes of brioche and glistening polka dots of pureed Granny Smith apples.

    Comment?

  4. The not-so-secret GardenRead the original story w/Photo

    16 hrs ago | Bangkok Post

    ... slices. The light and refreshing salad was followed by a luxurious and truly delicious plate of pan-seared foie gras with passion fruit gastrique (590 baht). Two generous slabs of duck liver, perfectly seared to offer silky interior underneath a ...

    Comment?

  5. Autumn Season with Festive Offers at Mandarin Oriental Las VegasRead the original story

    Yesterday | Examiner.com

    ... by Pierre Gagnaire. Enjoy a Thanksgiving feast like no other with the new three-course menu featuring terrine of foie gras, poached and roasted turkey breast or New Zealand Ora king salmon loin and Pierre's 'grand' dessert, which changes daily. The ...

    Comment?

  6. hiro sandwich worship at urchin bistrotRead the original story w/Photo

    Yesterday | Foodhoe

    When my friend Ben, who writes the evocative and lovely food blog Focus:Snap:Eat , told me that there was a new restaurant in the Mission whose menu listed a number of dishes featuring its namesake sea urchin, also known as the foie gras of the sea , I immediately jumped on the bandwagon. Joining us was Brenda, the intrepid food explorer/marketing ninja who writes the smoking hot Bites & Bourbon blog.

    Comment?

  7. The Beachhouse at the Moana: Superb dining in a gracious centenarian settingRead the original story w/Photo

    Friday Oct 10 | Examiner.com

    ... that an evening spent at The Beachhouse is going to be one of gastronomic opulence. Rich appetizers such as foie gras and roasted bone marrow speak to the dedicated food enthusiasts while thick-cut bacon with black pepper mayonnaise (yes, that's an ...

    Comment?

  8. Fall Affair Fundraiser tops $35,000Read the original story w/Photo

    Yesterday | Fort Morgan Times

    ... event carried a "Twilight in Paris" theme with 210 guests partaking in Hors d'oeuvres of cured meats with Pate de foie gras, galantines and terrines, Crudites including cornichon and marinated artichokes, caviar, canape of seared duck breast with a ...

    Comment?

  9. Gumbo: Tools and IngredientsRead the original story w/Photo

    Yesterday | Saveur.com

    ... gumbo . Order smoked goose meat ($12 for 8 oz.) and rendered goose fat ($8 for 8 oz.) , for the smoked goose and foie gras gumbo from the Schiltz family ( schiltzfoods.com ). Purchase smoked turkey wings ($15 for 2 wings; store.frickmeats.com ) to ...

    Comment?

  10. Nine on the LineRead the original story w/Photo

    Thursday Oct 9 | Tucson Weekly

    ... , and when I need my East Coast fix, a Frankie's cheesesteak with lots and lots of Wiz. Open with a large plate of foie gras, just seared. Then some shrimp and grits, Charleston, South Carolina style. And I'd want the chair put on the beach.

    Comment?

  11. At the Jefferson, a quiet meal is also inventiveRead the original story w/Photo

    Wednesday | The Washington Post

    ... With just six or so starters and entrees, Schlegel's menu does not take long to examine. And the selections - foie gras terrine, lobster gratin, herb-crusted lamb - reflect those of a list written with high-end hotel guests in mind. What appears on ...

    Comment?

  12. Bill of Fare: One53 in Rocky Hill 10/21/2014Read the original story w/Photo

    Wednesday | The Times of Trenton

    Sous chef Rafael Garcia and chef Juan Mercado and with seared Foie Gras, grilled calamari with squid ink aioli, grilled organic salmon with French lentils and roasted cauliflower puree and house-made Gnocchi with short rib Bolognese at One53 in Rocky Hill on Tuesday, October 21, 2014. For Bill of Fare.

    Comment?

  13. California Geese Applaud Ruling on Foie GrasRead the original story w/Photo

    Wednesday | Ecology Global Network

    Or they would if they could, because the October 14, 2014 Supreme Court ruling means that California's ban of the sale of foie gras , a delicacy that is produced by force-feeding corn to ducks and geese so as to enlarge their livers beyond normal size, remains in place. Animal rights activists have long condemned the practice of force-feeding as being cruel and painful.

    Comment?

  14. Grindhaus Hits the Reset Button With a Brand-New Chef and Steak for 2Read the original story w/Photo

    Wednesday | Grub Street

    ... that Aaron Taber is no longer in the kitchen at Grindhaus , her ten-month-old Red Hook restaurant. The chef, whose foie gras and strawberry dish Pete Wells admired so much he ordered two in a row , left last week. "As wonderful as it was, there were ...

    Comment?

  15. Restaurateur Chris Cannon brings haute cuisine, humor to Morristown's neglected Vail MansionRead the original story w/Photo

    Wednesday | The Jersey Journal

    Chris Cannon, the man who helped launched New York's Marea and a number of other high-profile culinary destinations, may know foie gras, dry-aged duck and how to please high rollers. But his New Jersey bona fides crumble spectacularly when asked about one of the Garden State's signature foodstuffs.

    Comment?

  16. Offal-ly good: South Florida cooks utilize whole animalsRead the original story w/Photo

    Tuesday | The Miami Herald

    ... like-grandma-used-to-make comforts of whole-animal cookery. For those brave enough to adventure into offal beyond foie gras (fattened duck or goose liver), here's a look at some of the dishes you can try in your kitchen and at local restaurants. ...

    Comment?

  17. Mint Gastropub chef Domenic Lombardo offers cooking demo, dinner at NCCRead the original story w/Photo

    Tuesday Oct 21 | The Morning Call

    ... Cost is $100 per person. Reservations are necessary; contact bweppel@northampton.edu . Appetizer: Pate de foie gras canapes with drunken cherries; mincemeat pies; hot tots with chipotle peppers and aged cheddar; Chicago hot dogs with Kobe beef ...

    Comment?

  18. Nothing But Hits at East Village Newcomer TuomeRead the original story w/Photo

    Tuesday Oct 21 | Eater

    ... with sweet potato puree, a dish you may wish you had this coming Thanksgiving instead of turkey; and scallops with foie gras sauce and baby carrots. Really, you could pick dishes at random off the menu and be not only satisfied, but wowed as well. ...

    Comment?

  19. Fantastically devastating restaurant reviewRead the original story w/Photo

    Tuesday Oct 21 | Kottke.org

    This is the most delightful restaurant review I've read in quite awhile. In it, Jay Rayner disembowels the "hilariously silly" London restaurant Beast and its presumed clientele, "men with teeny-weeny penises".

    Comment?

  20. Best Expense-Account RestaurantRead the original story w/Photo

    Monday Oct 20 | Houston Press

    ... has been around for nearly 50 years, it continues to wow Houston crowds. Where else can you indulge in seared foie gras, light and airy white truffle souffl, and melt-in-your-mouth Kobe beef - alongside one of the best wine programs in town? Just ...

    Comment?