Foie Gras can be quite the controversial menu item. Ben Barker in Durham has been serving it for a long time as have many other reputable chefs. On the flip side many reputable chefs won't serve it because of the controversy. Well, I love Foie Gras, but I am mixed about the treatment of these animals. A lot has been written on this and one can make a decision for themselves. 2 things to remember about Foie Gras; 1.poorly treated animals make really bad meat; 2. We should never fail to utilize an entire animal. Hudson Valley Fois Gras is a cage free and humanely treated product and that is what we serve. It is pricey but well worth the peace of mind. My peace being said on Foie Gras here is our new appetizer.
Seared cage free Hudson Valley Foie Gras, with pickled NC blackberries, port-blackberry syrup, and toasted brioche
Tuesday, June 24, 2008
Foie Gras
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