Just two days after the news broke that the foie gras ban was lifted in California, some of San Diego’s top chefs decided on a special collaboration to celebrate and reintroduce the controversial, yet undeniably delicious ingredient. Organized by Chef Daniel Barron, there was so much interest from chefs and diners that two dinners had to be organized under the devilishly titled Foie.King.Epic! moniker. The first dinner took place at the cutting-edge Wrench & Rodent Seabasstropub in Oceanside, California helmed by Chef Davin Waite. The second dinner took place at Chef Kurt Metzger’s Kitchen 4140 in San Diego. Each dinner was supported by Hudson Valley Foie Gras, Catalina Offshore Products, and Specialty Produce. Proceeds of both nights were donated to Collaboration Kitchen, a non-profit that gives back to the San Diego community through culinary events. Special thanks to photographers Rob Forsythe, Tim Otto, and Jamie Dixx for sharing their photos from the second dinner as seen below.
Foie & Scallop: Kumquat / Petite Mache & Frisee Salad / Duck Prosciutto / Warm Duck Fat Vinaigrette by Chef James Montejano & Chef Stephen Bennett
Roasted Garlic, Sage & Foie Duck Sausage: Duck Neck Croquetta / Cured Egg Yolk / Soubise By Chef Karen Blair & Chef Daniel Barron
Bincho Smoked Foie Gras Nigiri & Tempura: Vanilla Blood Orange / Cured Salmon Roe / Foie Dashi by Chef Craig Jimenez & Chef Mikel Anthony
Seared Foie Gras & Uni: Crispy Pork Belly / Yuzu / Granny Smith Apple / Green Daikon / Wood Sorrel by Chef Kurt Metzger & Chef Christopher O’Donnell
Pato Entero y Foie Gras: Hoja Santa Carnitas / Duck Leg Mole / Frijoles Charros Con Chicharron / Nopal Tortillas by Chef Chad White & Chef Ricardo Heredia
Foie Banana Duo: Foie Peanut butter Mousse / Brioche / Brulee Bananas & Seared Foie / Banana Bread Pudding / Marcona Almond / Pickled Pear by Chef Miguel Valdez & Chef Ian Smith
