Eye Candy: The Final Touch

Plating foie A crew member seasons a quince, completing a plate of foie gras and Sauternes sauce. Click here to see more photos from Kevin Penner and Matt Birnstill's Beard House dinner. (Photo by Joan Garvin)

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Recipe: Duck Confit Pot Pie

duck confit pot pie We're charmed by Dallas chef Scott Gottlich's witty take on pot pie. Served in a lidded pastry shell, his version of this creamy wintertime favorite gets a boost of richness from foie gras béchamel and duck confit.

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Eye Candy: Beard House

Nomi crew The crew from Chicago's Nomi spreads out into the Beard House Greenhouse to plate dozens of foie gras brûlees with toasted brioche, hazelnuts, and herbs. See more images of chef Christophe David's contemporary French dinner here. (Photo by Philip Gross)

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