TN: Manresa/Frisson dinner at Beard House in NYC

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Great posting. Can you elaborate a bit on what constituted the above? I just can't imagine them.

Thanks

pavane

Pavane, these were the size and shape of chocolate truffles. Foie gras in a light crust (I'm guessing baked, as I didn't get any fried flavors). There was a dusting on ...nuts? cocoa? Something nutty and delicious. I'm afraid in a dim garden I just popped in my mouth, and wished I had studied more carefully when I really liked! Dale

Dale Williams Drop "damnspam" to reply

I'll chime in on the truffles... In my opinion, they were really a manipulation on the many textures that Foie Gras could achieve. To put it simply; prepare the Foie Gras however you want (i.e., confit, marinate, cure, or raw), process it into a paste by passing it through a type of sieve or pureeing, and let it come to a temperature that you can roll it into a ball between your hands. Chill again, give it a coating, and sereve it somewhat cool. The coating in this case is what gives the sense on an exterior crust on the "truffle" and makes for easier handling. In this example I detected hazelnuts with a little bit of cinnamon, and maybe some sugar which made the interior all the more savory and delicious. A more complicated hot truffle with a molten center could also be achieved, but that isn't really an appropriate discussion for a wine board :) The truffles were stunning, as was the rest of the evening. Dale nailed the wines on the head. The 2000 Produttori del Barbaresco was the standout wine and the others being fully enjoyable though a bit peculiar in some cases. Certainly two great chefs and good company (which happens often at The Bread House) was a real treat.

Thanks to all involved.

thanks Jason for the clarification. My memory was vague, I was assuming baked just from the crusty texture.

Indeed 2 great chefs! Dale

Dale Williams Drop "damnspam" to reply

I had a similar dish at L"Esperence a few years ago. It was called "Cromesqui" (sp) and was cubes of foie gras filled with port wine and deep fried. Incredible! Bi!!

Thank you both for the recollections; perhaps now a little project for the upcoming holiday season...while we can still obtain Foie Gras, of course.

pavane