We are in challenging times. Don't make the mistake of sacrificing your pride and principals by moving to cheaper, less expensive products. Challenge yourself to be a better culinarian. Can we still use Foie Gras without compromising portion size and price ourselves out of the market? YOU BET! Be creative and step away from the ever present tourchon or seared slice and stir some love into a Foie Gras Creme Brule. Serve one "great" frenched lamb rib chop and accent it with an affordable slow braised lamb osso bucco. Don't settle for inferior ingredients, rely on your great culinary skills to weather this storm!
Foie Gras Creme Brule with Local Fresh Berries
