ContactMessage BoardsLinks  Home  
Featured Chefs
Hywel Jones
Christophe Megel
Rob Feenie
Previously Featured Chefs
Gourmet Articles
Environmental Kitchen
Cookbook Reviews
Recipe File
The Wine Guy
Career Center
Ask An Expert
Chris Ward
featured chefs chris wardindulgence

Foie gras and caviar are pure elegance. Even though I serve this stuff daily, I personally canít get enough. Itís not something that you sit around and eat every day, of course. Itís pricey.

The first time I ever ate caviar was when my father ordered it at a restaurant in San Francisco. I remember him eating it and just grinning. Iíve been hooked ever since. I bought my dad a tin of Petrossian Beluga for his birthday. It set me back a pretty penny, but itís his most favorite food in the world. Besides, if it werenít for him and my mom, I wouldnít be doing what I do. What do you get the man who has everything? A tin of caviar.

The best way to experience caviar is cold with a spoon and a glass of champagne. Nothing more, nothing less. Okay, maybe a little bread and unsalted butter. And never ever chopped eggs, onions or capers - it just obliterates the taste. You pay good money for this, why adulterate an already fine flavor? The very best Iíve had is the fabulous Golden Oscietre - the eggs are bigger and have a slight golden tint to them than regular Oscietre. They have that great ďpopĒ sensation on the roof of your mouth - thatís one characteristic of caviar that we are seeing less and less of. If you have the opportunity to try it, I heartily recommend you do so.

Foie Gras is comfort food. You put it in your mouth and it just melts. Itís a treat and about as far away from the liver of ďliver and onionsĒ fame as you can get. Iíve been cooking it for a long time and am happy to see its renewed popularity on restaurant menus. Cooking foie gras is not what you think it would be. When you put it in the pan or on the grill, itís firm. The more you cook it, the softer it gets. When itís just right, itís a silky plump pouch, exactly the opposite of what happens when you cook a steak, which gets firmer as you cook it.

The best way to cook foie gras is sautťing, which doesnít add any additional flavors. Itís just the simplicity of the seared meat thatís accented with a little kosher salt and pepper that makes foie gras so delicious to me. Foie gras is pure magic

Iíve categorized these as indulgences not because of their hoighty toighty history, but because they are a little more expensive and they are a treat. They feed something deep inside you besides a hunger pang. That, to me is the definition of indulgence - a once in a while experience one shouldnít pass on. (more)

Back to Top
Caviar & Foie Gras
Foie Gras Terrine
Caviar Short Stack
Copyright © 2008