Today marks the third 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.
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. Also, shoot us an email if you want to join the list.
The following restaurants are participating in Foie Friday with some amazing dishes, each for only $10:
Jason Cichonski of Ela - Lobster-foie gras pana caotta, pickled pineapple, and savory herbs.
Pete Woolsey of Bistrot La Minette - Seared foie gras, sauteed cherries, balsamic, and arugula.
Scott Schroeder of South Philly Taproom - The Foie Gras McRegan: Sausage-cornmeal pancakes, seared foie gras, local berries, Pennsylvania maple syrup.
Jeremy Nolen of Brauhaus Schmitz - Duck and Foie Gras pie with frisee and radish salad.
Jen Zavala of Interstate Draft House - Membrillo and Talleggio-stuffed tamales with seared foie gras.
John Taus of The Corner - Seared foie gras torchon, housemade scrapple, quail egg, and maple syrup.
Sylvan Senat of Tashan - Kobe kebab slider stuffed with foie gras - spicy mango mayo, and fresh arugula.
Joe Cicala of Le Virtu - Foie gras raviolini with radicchio.
Lucio Palazzo of La Calaca Feliz - Foie gras nachos with plantains, Manchego, habanero, refried beans.
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 currant jam.
George Sabatino of Stateside - Jae's Terrine - Marcona almonds candied in rendered foie gras fat.
Andrew Brown of Opa - Foie gras parfait with strawberry ouzo sorbet and pistachio tuile.
Nicholas Farina of Verdad - Vanilla Scented Cotton Candy Foie Gras.
Daniela D'Ambrosio of The Pickled Heron - Foie gras pate with fava bean bruschetta.
John Strain of Valanni - Seared foie gras with a seared scallop and a balsamic & strawberry compote.
Eric Paraskevas of Terra - Roasted foie gras and smoked mushroom terrine, Nanking bush cherries, polenta crostini, goat cheese agrodolce.
Ella's American Bistro - Seared foie, Shellbark Farms goat cheese ice cream, blackberries, lemon balm.
Sean Magee of Time - Foie gras tacos with pickled candy stripe beets and walnuts.
Kevin Sbraga of Sbraga - Add a hunk of foie gras torchon to any dish for $10.