Foie gras?

[ems_mom]

My adult DD and I are looking forward to our first dinner at CG. I love good food but am not a "foodie". She's an assistant manager at a major (expensive) steakhouse chain that does not have foie gras on the menu. Should we try it (we are on the DxDDP)? I've read that it tastes like the warm soft fat of a very fine steak. Umm...I don't know. Has anyone had the Hudson Valley foie gras appetizer that would be kind and share your opinion?

 

[luvpooh]

Foie Gras is one of my favorite foods ever. If prepared correctly, it melts in your mouth. Often a seared piece of foie is served with an accompaniment of fruit of some sort, apples, peaches, etc. Sometimes a vanilla flavor to it as well and usually with some sort of a piece of bread (not a good description, I'm sorry). I do not like cold foie gras, or terrine of foie gras, it is sometimes much too rich!
The way you described it (the seared, or hot at least) is the way my DH describes it, he says it tastes like steak fat.

 

[commdoc]

I have not had it at the CG but other places. It is rich, buttery, creamy. And with the preparation they have there the contrast with the fruit sounds quite nice. I'd give it a try but don't tell to many people. You'll likely find some who will protest the way the ducks/geese are fed.

 

[N10CJT]

I currently live in the Hudson Valley (and have roots in Long Island-- i.e. for most of my life I've been in America's finest duck countries), and I say go for it. Not everyone loves it, but it is supremely rich and tastes like nothing you've ever tasted, and I can attest to the quality (at least the pre-cooking quality!) of the liver you'll be eating.
Also, don't be scared off by reports of inhumane treatment. Most ducks are well taken care of during their lives, and they actually don't feel the tube when they are undergoing gavage because they don't have the same kinds of muscles and joints that humans do. I was "appalled" by it for a long time, then I saw it done, and the ducks were barely phased by it. Of course they're going to be slaughtered in a fortnight, but they don't know that.....

 

[oybolshoi]

I've not tried the foie gras at CA Grill, but what I have tried at Victoria and Albert's is nothing short of incredible. It's seared and served with a fruit accompaniement and it does just melt in your mouth ... so so good!

 

[HappyCamper87]

I wasn't going to comment, because I've never had the opportunity to try it.

But, on second thought, I think you should try it and then let us know how it was.

Best Wishes.

 

[luckytobeme88]

The Foie Gras was by far the best appetizer we had from our trip. You have to like it to love it. It was prepared very rare with some other stuff (eggplant, bread thingy, lite on the sauce)

 

[ElizabethB]

Love foie gras. Can't stand steak fat.

 

[BriarRosie]

It's been a while since I had the foie gras at California Grill, but it was fantastic. I had it there and at Victoria and Albert's. Very tasty.

I think it's one of those things that isn't for everyone. I'd suggest ordering it to share, and everyone loves it, get another one.

 

[kirkson]

Love foie gras. Can't stand steak fat.

same here. Worth noting that the taste is similar but the texture is wildly different, which makes all the difference in the world, to me at least

as for the morality of it, well, as Troy McClure says, "Don't kid yourself Jimmy. If a cow ever got the chance, he'd eat you and everyone you care about!"

 

[webray]

We were at CA Grill on 8/8, they have a Foie Gras appetizer on the menu, hubby ordered it and it was fantastic.

Not sure that it tastes like steak fat, ugh. It is much better than that, as I don't like steak fat.

 

[2infinityandbeyond]

It used to make an occasional appearance on the menu at Flying Fish and it was great.

Head and shoulders above the foie at FF was the foie at V&A's. It was the best I've ever had...and only about two months 'til I have it again.

 

[webray]

The Foie on the current menu at CA Grill definatelly rivals that of V&A's.

 

[oybolshoi]

The Foie on the current menu at CA Grill definatelly rivals that of V&A's.

I hope they still have this current incarnation on the menu in October ... it sounds delicious.

 

[Cheshire Figment]

The current description at V&A (July 2008) is

Pan Roasted Foie Gras with Georgia Peach Tart and Mostardo di Cremona and it costs $20 over the normal V&A fixed price.

 

[oybolshoi]

This is what is listed on the most recent menu from CA Grill ... yum!

Sauteed Hudson Valley foie gras with Croissant Bread Pudding, Plum Compote and Port Wine Jus.

 

[ems_mom]

Thank you! I knew I could count on my fellow Disers' for advice.

I think we'll try it; if oybolshoi likes it, it must be good!

 

[kirkson]

has anyone tried the Foie Gras ravioli at Citricos? sounds intriguing.

not sure I'm gonna be able to stuff down the foie gras at Cali Grill with all of the other items I won't be able to live without on that menu. might have to take one for the team though

 

[hmillerbarilla]

oooooh. I'm glad I found this thread! I've always wanted to know about foie gras but never asked. I'm going to CG this trip and maybe I should try it? I mean, when else would I???

now I'll have to re-think my ordering. hmmmm

 

[World Bouncer]

We have never tried it, but there are 3 of us doing the deluxe.... that is lots of food so what do we have to lose if we don't like one of our appetizers!

And Hey... I Love to try new things!!!