Tomorrow marks the first Foie Friday, a day when local restaurants celebrate that most decadent of all luxury ingredients, foie gras. Jason Cichonski of Ela is leading the charge for this new culinary holiday season, which gives a nod to the Cali chefs who will soon lose the right to serve foie gras on their menu as of July 1. He also said it's his response to the popular "Meatless Monday" that so many chefs honor in their restaurants.
Quite a few local chefs have joined the party already, and there is always room for more. If you would like to participate in Foie Friday, please contact Jason Cichonski via email, or call Ela at (267) 687-8512. For those not listed here, check your Twitter feed for #foiefriday as last minute additions will surely show up.
The following restaurants are participating in Foie Friday with some amazing dishes, each for only $10:
Jason Cichonski of Ela - Foie gras ice cream, beer-poached peaches, smoked Balsamic vinegar
Pete Woolsey of Bistrot La Minette - Seared foie gras, rhubarb puree, watercress black pepper fleur de sel tuile
Scott Schroeder of South Philly Taproom - Foie gras and ham Croque Madame
Jeremy Nolen of Brauhaus Schmitz - Foie gras and pork sausage on rye crouton with potato-sauerkraut puree and pickled rhubarb
John Taus of The Corner - Seared foie gras torchon, housemade scrapple, quail egg, and maple syrup
Joe Cicala of Le Virtu - Foie gras ravioli
Lucio Palazzo of La Calaca Feliz - Foie gras terrine, warmed, on a poblano tortilla with pickled mango and salsa negra
Michael McNally of London Grill - Foie two ways: seared and pastrami-cured with compote
Mark Tropea of Sonata Restaurant - Seared foie gras with brioche purée, cashew crumble, and black current jam
Mitch Prensky of Supper - Seared foie gras with cornbread, pickled ramps and apple butter
Lemon Hill - Pan-seared foie gras, buttermilk biscuit, strawberry, and arugula
Nicholas Farina of Verdad - Foie gras topped French toast with dried blueberries, vanilla sauce and toasted hazelnuts
John Strain of Valanni - foie gras French toast with a vanilla/apple gastrique
Eric Paraskevas of Terra - Foie gras "sni**ers" ice cream bar
Andrew Brown of Opa - Pepper seared foie gras with grape jam and "greek" toast
Ella's American Bistro - Seared foie, Shellbark Farms goat cheese ice cream, blackberries, lemon balm
Kevin Sbraga of Sbraga - Add a pan-seared hunk of foie gras to any dish for $10.
Sylvan Senat of Tashan - Spring Peas and Potato lollipops serve with 7-spice ,ginger-tomato water pearls, and foie fat foam
Chris Allen of Lotus - Foie Gras Torchon with Bourbon-vanilla cherry, lemon puree, black olive soil, shaved asparagus, and red veined sorrel
In addition to the restaurants participating, chef Robert Sidor at Di Bruno's on Chestnut Street is offering up a foie gras torchion for two at the $10 price tag, as well. Cichonski told Eater that next week's list will be even larger, so stay tuned for even more delicious foie throughout the month of June.