#FoieFridays – Week 3
We’re into week three of #FoieFridays with a growing list of Philadelphia restaurants offering special $10 foie gras dishes on Fridays in June.
The event is in response to the imminent outlawing of foie gras in California. Here’s the list we have so far. Chefs, please email us at [email protected] for with your additions.
Bistrot La Minette
Seared foie gras with sautéed cherries.
Duck and foie gras meat pie with frisee salad (oh my).
Foie gras and beer doughnuts with malt, maple glaze.
Lobster Foie panacotta
Seared foie gras, anise shortbread
Funky Lil Kitchen
Escargot, roie gras cream, gnocchi, Garlic scapes, parsley root.
Interstate Draft House
Membrillo and talleggio stuffed tamales with seared foie gras.
La Calaca Feliz
Foie tacos, poblano tortilla, warm terrine, pickled mango.
Foie gras raviolini with charred radicchio, thyme butter, and mosto cotto as an appetizer for $10 or as a meal for $20.
Foie mousse, gewurz and black pepper gelee, house made caraway crackers.
“Menage a Foie”–Seared Foie Gras, Pastrami-Cured Foie Gras, and Foie Gras Ice Cream.
Foie gras parfait, strawberry ouzo sorbet pistachio tuile.
Foie mousse with local radishes.
For $10 you can add a 2oz. torchon of foie gras to any dish.
Seared Foie Gras with Cashews, Brioche Puree and Black Currant Jam.
South Philadelphia Taproom
Foie Benedict with lobster hollandaise.
Foie gras terrine with homemade rhubarb jam, almonds candied in foie gras fat, and grilled bread.
Chartreuse-cured foie gras torchon with buttermilk granita, sweet peas, strawberries, and rye crumble.
Seared foie, moscatel-poached apricots, Birchrun Hills Farm blue cheese shortbread.
Kobe kabob slider stuffed with foie gras and served with spicy mango mayo and fresh arugula.
Foie Tacos with pickled candy stripe beets and walnuts.
Seared foie with pretzel bread pudding, foraged cherry plums and rooftop blueberries.
Foie gras eggs benedict.
Vintage Wine Bar
Pomme Frites with Grafton Cheddar, Sunny Side Up Egg and Foie Gras Gravy.
Foie gras and beef sliders with brown butter and Turkish fig jam on WildFlour challah.
Follow Foie Fridays on Twitter, #FoieFridays
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