Today marks the second 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 - Stewart's Root Beer Float with foie gras, and, now, foie fried chicken wings.
Pete Woolsey of Bistrot La Minette - Seared foie gras, rhubarb puree, watercress black pepper fleur de sel tuile.
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 - Potato and foie gras soup with rye croutons.
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 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 currant jam.
George Sabatino of Stateside - Foie gras terrine with homemade rhubarb jam, almonds candied in foie gras fat, and grilled bread.
Mitch Prensky of Supper - Chartreuse foie gras torchon with buttermilk granita, peas, strawberries, and rye crumble.
Lemon Hill - Pan-seared foie gras, roasted porcinis, celery, radish, caraway vinaigrette, duck chicharone, and rye baguette.
Peter McAndrews of Popolino - Seared foie gras, fig & radicchio salad, chestnut pancake, sapa.
Nicholas Farina of Verdad - Pan seared Foie Gras served over frizzled Vidalia Onion, topped with an ice wine-blueberry and balsamic reduction.
Townsend Wentz of McCrossen's - Foie Gras crostini w mushrooms, maderia, & Saba.
Daniela D'Ambrosio of The Pickled Heron - Foie gras pate with fava bean bruschetta.
John Strain of Valanni - Seared Foie gras over toasted English muffin, topped with a poached quail egg and truffled hollandaise.
Eric Paraskevas of Terra - Roasted foie gras and smoked mushroom terrine, Nanking bush cherries, polenta crostini, goat cheese agrodolce.
Andrew Brown of Opa - Torchon of foie gras poached in retsina (a Greek wine), topped with cherry marmalade.
Ella's American Bistro - Seared foie, Shellbark Farms goat cheese ice cream, blackberries, lemon balm.
Jen Zavala of Interstate Draft House - Foie gras torchon with pickled vegetables and cucumbers, and a kumquat sorbet.
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.
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.