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Article: Editor's Choice: Foie gras finds way onto stylish menus.(Brief Article)
- Article from:
- Crain's Chicago Business
- Article date:
- June 12, 2000
- Author:
CopyrightCOPYRIGHT 2000 Crain Communications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Foie gras used to be a rare delicacy served only in the fanciest French dining rooms, but in the last few years, melt-in-your-mouth duck liver has migrated onto the menus of most trendy restaurants in Chicago. And while foie gras terrine is the traditional French preparation, local chefs are sauteeing or curing the liver, pairing it with everything from fruits to fish and even incorporating it into sauces.
At Blackbird on Randolph Street, chef/partner Paul Kahan features an appetizer of foie gras "au torchon," liver cured with salt, sugar and spices, poached briefly, twisted in a towel (the "torchon") to shape it, cooled overnight, then sliced and arranged on ...
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Article: Cruelty Claims May Foil Foie Gras.
Hartford Courant (Hartford, CT);
July 25, 2006 ;
700+ words
... ... And for now, at least, their customers want foie gras. "We've heard from people who ask questions ... Ginor, co-owner of the nation's biggest foie gras producer, Hudson Valley Foie Gras in New York. "The focus of all the attention ...
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