| Event Description |
No Cal vs So Cal Foie Battle
1st Course
Cold Foie
Brendan Collins, Waterloo & City
2nd Course
Foie Gras Tortellini
Game Jus and Forest Mushrooms
Hiro and Lissa, Terra and Ame
3rd Course
Pistachio Crusted Foie Gras
Caramelized Mango, Confit Baby Tomatoes, Mango Verjus
Raphael Lunetta, JiRaffe
4th Course
Santa Barbara Spot Prawn
Cured and Poached Foie Gras, Fava Beans and Nasturtium
Josiah Citrin and Ken Takayama, Mélisse
5th Course
Foie with Fish
Justin Wangler, Kendal Jackson
6th Course
Roasted Liberty Farms Duck and Artisan Foie Gras
House Made Duck Andouille and Crayfish
Mark Dommen, One Market
Sorbet
All reservations must be guaranteed by credit card. Cost per person is $200, broken down as follows: $100 to cover the cost of the dinner, tax and service charge; and a $100 minimum suggested contribution to CHEFS, the Coalition for Humane and Ethical Farming Standards. |