The Battle for Foie Gras in San Jose
On Monday I joined another Dishcrawl event in downtown San Jose. Unlike previous events which rove from restaurant to rrestaurant, this one stayed at one venue, namely Myth Taverna and Lounge. The event is part of a series of dinners Dishcrawl is producing around the theme of Foie Gras.
You may or may not know this, but pretty soon Foie Gras will be unavailable in California. A statewide ban begins on July 1 via California Senate Bill No.1520 and chefs are all up in arms about it and creating farewell menus left and right.
I know, I know, protesters who promoted the law say the tradition of gravage is wrong, and that’s how the law got passed, but we’re not here to talk about that. Indeed 5% of the proceeds of the Discrawl Foie Battle goes to CHEFS the Coalition for Humane and Ethical Farming Standards.
Personally I adore well prepared foie gras and it takes a deft hand to not over cook it or melt it away to sad nothingness in the pan. We were treated at this dinner to an eclectic menu of 5 courses, each with foie gras prepared in unique ways. Here’s the menu.
- Gunkan Foie Gras Sushi with demi “soy”, horseradish “wasabe”, jicama and flower petal salad
- Foie Street Tacos with vadalia sweet onion, banana peppers, and French sauce vert “salsa verde
- Foie Mousse in pepper smoked bacon cups with demi glace and micro broccoli
- Skirt Steak and Foie Pate Roulade with chili oil, french fingerlings, and lascanitos kale
- Foie Panna Cotta Pearls with vanilla drizzle and berry compote
Four local chefs collaborated on the menu, David Ramsay, Drew Gaither, Ron Afortunado and Andrew Doberstein.
Each item was paired with wine as well and the wines were perfectly matched.