Chef Patrick Engel put together a rather amazing collection of foie options for us to enjoy.
I showed up with a contingent of 5 women - each of us wearing PETA T-shirts - of course that's "People for the Eating of Tasty Animals". On the back of mine it said - "there is a place in the world for all god's creatures - right beside the mashed potatoes".
The facility - The Good Earth Cooking school grounds are orchard and vineyard. A winery will be opening on the property in a few months.
Chef Patrick adding the first of many chunks of foie fat and clarified butter to the pan. I managed to cut off half his head unfortunately.
Two foie lobes, one goose, the other duck.
The first course was the "Oyster and Foie Gras Duo" - a couple of nice Indian Creek oysters breaded and fried in foie fat and clarified butter - a raw Raspberry Point Malpeque drizzled with some Fielding Estates Sparkling Riesling, a little caviar, and a grating of foie gras parfait. Served with the Fielding Estates Sparkling Riesling.
The foie was taken outside to sear - previous foie cooking had taught them that having the fire department attend the classes delayed the eating!
Seared goose foie on left, and duck foie on the right - a blueberry and hibiscus jelly made a nice counterpoint to the rich foies. (What is the plural of foie anyway?) Served with Cave Springs Cellars "Indian Summer" Late Harvest Riesling.
Burger and Fries - a lovely brioche bun, a burger of perfectly seasoned pork, veal and beef, topped with torchon of foie, the bun spread with foie parfait (a mixture of foie and butter). Yukon gold potatoes fried, topped with cheese curd and a foie poutine sauce a la La Pied de Cochon. Served with 13th Street Winery, Gamay Noir.
For the next course - roasted foie was required. The lobe was scored and seared quickly in a smoking hot cast iron pan on salt. After searing, a handful of fresh thyme was added and the whole thing bunged into the oven - fortunately not setting off the smoke alarm.
Steak Tartare - aged tenderloin, minced with dijon, worcestershire, soya sauce, onion, cornichon, caper, fennel, tabasco, parsley, salt and pepper. Served with a tangy vinaigrette made with rendered foie fat. Accompanied by a small nubbin of the roasted foie. Served with Malivoire Wine Company, Guilty Men.
Foie brulee - sugar coated slices of foie - hit with a blow torch - served with pickled crab apples and some lovely little biscuits.
Following this course we had coffee and the foie caramels that I had brought.
A rather rotund little dog joined us to help clean the floor (her name was Bella - I'd say most appropriately named 'chow bella') and the cats came out to check out the foie fat that remained in the cast iron skillets on the outdoor grill.
