Foie Gras

[Peter Johnson]

No, I'm not going to go firebomb any places. Respond privately if you wish, but what's the best source for the "raw material" in Seattle? I've got to try searing/grilling this myself, I'm going to go bankrupt if I keep ordering it out.

I live near the Market--I wonder if DiLaurenti has it?

Thanks in advance!

[kategoldston]

I am pretty sure Whole foods has it. Call them 2069851500.

[Really Nice!]

Seattle Caviar carries it for $49.95 a pound. I go there about once every two months or so to pick some up. The lobes range from 1.25 to 1.75 pounds.

2922 Eastlake Ave East

Seattle Washington 98102

206 323-3005

Tell Betsy and Dale that the guy with the Vespa sent you.

[chuck]

University Seafood has it, for about $10 less a pound than Seattle Caviar. 47th and University Way. 206 632 3700.

[Peter Johnson]

Thanks, all. Will try University Fish this afternoon. I appreciate the responses!

[megwoo]

Okay, this isn't exactly nearby... but it's Sonoma Foie Gras, Grade 'B' at $39.95/lb.

http://www.exoticmeats.com/store/product_i...products_id=293

Plus you can get WILD BOAR BACON (the best bacon on the planet, IMHO).

[Jason Perlow]

If you want the real deal you have to mail order it from D'Artagnan, which is one of the best specialty meat vendors in New York.

D'Artagnan Foie Gras

They have domestic North American foie made from duck liver (Sonoma and Hudson Valley) as well as the real French stuff made from Goose liver.

[chuck]

Generally the goose foie gras imported from France was cheaper than even the Grade B American from D'Artagnan when I've bought it. I think there's more waste when you cook it, so keep that in mind.

[Really Nice!]

I just called University Seafood and their A lobes are $57.98 and the Bs are $47.98.

As for ordering it elsewhere, at $20 to $25 shipping costs it ends up being the same when buying it locally. And the folks at Seattle Caviar will take as many out as you wish so you can choose the one you want. (They only sell grade A lobes.)

For price and selection I'll still cast my vote for Seattle Caviar.

Oh, and FWIW, grade B is going to be smaller and have more blood spots. It's good for searing only. You'll have a splotchy terrine or torchon if you attempt to make one with it.

[Peter Johnson]

Thanks again, all--the cooking-related response is particularly helpful!

PJ

[MGLloyd]

This is a useful thread. I went looking to buy a foie on Valentine's day, and Seattle Caviar was out. I did not know that there were other local purveyors. I ended up buying mail order from the Hudson Valley.

[Really Nice!]

I know larry's and whole foods carries, and now I know university seafood carries it as well. However, they all sell it frozen. Seattle Caviar sells it fresh because they supply the area restaurants with it and have to have it available for use on a daily basis.

Why do I sound like a commercial for these people?

[Mr. Toast]

I know larry's and whole foods carries, and now I know university seafood carries it as well. However, they all sell it frozen. Seattle Caviar sells it fresh because they supply the area restaurants with it and have to have it available for use on a daily basis.

Why do I sound like a commercial for these people? 

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Larry's in Redmond often carries fresh foie gras. I don't remember the price offhand. Quality is mixed - if you get an unopened package that just arrived from their supplier, it's probably just as good as Seattle Caviar's. And apparently they'll break packages open and sell you smaller amounts. But the one time I bought a repackaged partial lobe from Larry's it was obviously well past its prime. Buyer beware...

[daves]

Larry's in Redmond often carries fresh foie gras. I don't remember the price offhand.

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I was out there yesterday buying their new 'smart chicken' and I noticed the foie gras in the case. $50/lb. I also noticed duck confit (but don't remember the price).