Word: foie
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Dates: during 2000-2009
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...burger has been around forever ... I wanted to try to give it a facelift," says Que Vinh Dang, executive chef at Duke's Burger, (852) 2526 7062, one of latest additions to Hong Kong's SoHo dining district. He's not the only one. Designer burgers - with the foie-gras toppings, sprinkled truffles and all the rest - have been popping up on menus everywhere these past few years. And there's already a cluster of better-class burger bars in Hong Kong. But Duke's Burger is by far the smartest (and newest) of them, and it offers a menu...
...though they may be to showy p.r. stunts, social activists are nonetheless up in arms over this particular act of epic extravagance. The reason? The banquet comes with a pre-dinner commitment to what the Lebua's p.r. mavens have dubbed "emotional tourism." Hours before digging into truffles and foie gras, the 50 diners will fly by private jet to a village in central Thailand to see how impoverished Thais manage to get by without regular infusions of Brittany lobster and Bresse chicken...
...other night jobs: working for a pastry chef and doing culinary research for the food writer Joan Nathan. For one, she scaled batter and dough, working the 35-pound mixer and experimenting with decorating. For the other, she dove into 14th century French cookbooks looking for the origins of foie gras. (Turns out it may be a descendent of Kosher meat preservation techniques...
...became cool for famous chefs to make burgers in 2001, when Daniel Boulud, James Beard Outstanding Chef of the Year, opened his casual DB Bistro Moderne and sold a $27 hamburger: ground sirloin stuffed with braised short ribs, foie gras and truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger...
...American eagle judging the Gallic rooster is a bit like a sparrow that's skeptical about the allure of a butterfly. France's charm is less in its books and paintings than in Chanel No. 5, the banks of the Seine, its café terraces, its foie gras and its Christmas decorations on Avenue Montaigne. Here the first of the arts is l'art de vivre. And if many people here want to do as little as possible and be assisted, that proves there is still a lot of good sense among us. If America finds us intellectually unworthy...