Where to Celebrate Foie Friday Tonight

Today marks the penultimate 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 - Foie gras, watermelon, nori, and almonds.

Keith Garabedian of Hot Diggity - Poutine topped with homemade mozzarella, veal demi glace, and foie gras torchon.

Steven Forte of The Farmer's Cabinet - Seared foie gras, buttermilk pancakes, cardamon, apricot syrup, grapefruit, and borage flower.

Pete Woolsey of Bistrot La Minette - Seared foie gras, sauteed cherries, balsamic, and arugula.

Scott Schroeder of South Philly Taproom - A foie gras chili cheese dog, with epoise and short rib chili.

Jen Sherman of Prohibition Taproom - Foie Gras "Grilled Cheese": Housemade grilled potato bread, sour cherry jam, foie gras terrine, housemade ricotta

Mark Tropea of Sonata Restaurant - Seared foie gras with brioche purée, cashew crumble, and black currant jam.

John Taus of The Corner - Seared foie gras torchon, housemade scrapple, quail egg, and maple syrup.

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.

Nicholas Farina of Verdad - Seared foie gras with a walnut and Granny Smith salad, and aged balsamic drizzle.

Bobby Saritsoglu of Santucci's - Foie gras, blueberry thyme conserva, sauternes gelee.

John Strain of Valanni - Foie gras sliders with cherry mustard on a brioche bun.

Eric Paraskevas of Terra - Foie gras and foraged juneberries scone, foie gras buttercream, and local gooseberry chutney.

Mitch Prensky of Supper - Foie gras Monte Cristo: Maple French toast with Benton's country ham, apple butter, mornay, and hot sauce.

Sean Magee of Time - Foie gras tacos with pickled candy stripe beets and walnuts.

· All Foie Friday Coverage [~EPHI~]
· Jason Cichonski Celebrates Foie Fridays in June [~EPHI~]