Foie gras interlude

A quick thought, I found myself describing what exactly foie gras was tonight and the many ways it can be prepared...which led to a current yearning for a SDLT burger stuffed with foie gras, aioli on the side, rosemary pomme frites.

I wonder how that'd be with an egg worked in somewhere too...

Foie gras

Salon cuts through the hype over foie gras.

I love Hudson Valley foie gras turned into a torchon, I love it on top of a SDLT burger, my suggestion for a SDLT burger with foie gras torchon was featured in Boston Magazine's Best of Boston award write-up for SDLT's bar menu, the behemoth was noted by Boston Magazine editors to be

positively gut-busting.

More importantly, here's a much more enlightening quote, specifically from Izzy Yanay, owner of Hudson Valley foie gras,

The foie gras could be delicious, but if it's being produced with the torture of animals, it should not be produced. It should be banned, and I'll be the first one to close the farm if the duck would not be comfortable.

Try pairing foie gras in its many forms with a Sauternes, Alsace Riesling or Guwerztraminer (especially SGNs & VTs), Samos Muscat, or better yet, Shadow Canyon's late harvested, botrytized Pinot Blanc known as Paeonia. Paeonia is stellar, viscous, well-balanced, complex, and utterly delicious; the current vintage is 2004 and it comes from the Bien Nacido Vineyard, home to some fabulous Syrahs and also white Rhone varietals like Roussanne.