Word: foie
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...Chicago are Oprah, Obama, Ditka and - a chef surprise for non-foodies - Charlie Trotter. Trotter, whose namesake restaurant is destination dining for gourmets the world over, makes headlines in this city as easily as the others. He caused a brouhaha two years ago when he decided to take foie gras off his restaurant's menu. A Chicago alderman, inspired by Trotter's sympathy for force-fed ducks, won a citywide ban on foie gras sale in restaurants. The resulting controversy echoes in food circles around the country to this...
When guests charter the 183-ft. (56�m) sailing yacht Selene, for example, they are met by the captain, steward and seven other crew members, including the chef, Justin Arblaster. The world is his supermarket. Aged beef is flown in from England, truffles from Italy and foie gras from Strasbourg. "If the guests want Russian caviar, I can have it flown in to where we are by helicopter or seaplane," Arblaster says...
...suddenly caught my eye. I momentarily had fantasies of preparing a hearty boar ragu with pappardelle noodles, but the slow simmering necessary wouldn’t be feasible in my dorm room. Instead, I settled on a more George Foreman-friendly kangaroo loin. I also impulsively purchased some duck foie gras and a carton of figs that were starved for attention in this meat emporium. Then it was off to Formaggio Kitchen on Huron Avenue, about a 15 minute walk from the Yard near the Quad, where I picked up a block of Greek halloumi cheese. My third stop...
...delicious stirring in this frostbitten soil, waiting to be discovered. Chefs who have long looked to France, Italy and Spain for inspiration and ingredients are now literally combing their backyards for the raw materials to create a cool new Nordic cuisine. Instead of the borrowed prestige of imported foie gras and truffles, the new taste of the North is foraged chickweed, Arctic brambles and livestock breeds that date back to the Vikings...
...chef of swanky eateries Per Se in New York City and French Laundry in Yountville, Calif. Keller offers diners nine varieties--including an ancient Jurassic salt extracted from a Montana copper mine and the jet black Molokai salt, which gets its color from volcanic ash and pairs well with foie gras. He even tops his chocolate caramel dessert with fleur de sel from Brittany...