It’s Another Edition of #FoieFridays
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.
Foie gras liverwurst, pluot plums, rhubarb compote, toasted baguette (pictured).
Foie gras and beer doughnuts with malt, maple glaze.
DiBruno Bros. 9th Street
Truffle and foie gras medallions for$19.99 (reg. $24.99). And French Kisses (cognac soaked prunes stuffed with foie gras) are 6 for $10.00 (usually 6 for $12).
Foie with watermelon.
Seared foie gras.
Funky Lil Kitchen
Escargot, roie gras cream, gnocchi, Garlic scapes, parsley root.
Poutine topped with homemade mozzarella, veal demi glace and foie torchon.
Interstate Draft House
Jennifer Zavala is putting out something she’s calling “Whiz,” seared foie, cheese “whiz”, vidialia onion, Pino Grigio “mayo.”
La Calaca Feliz
Foie gras nachos.
Foie whipped ricotta bruschetta, pickled onions. Foie ravioli, charred radicchio. foie gelato, mostocotto.
Foie mousse, gewurz and black pepper gelee, house made caraway crackers.
Foie gras for two, seared Foie Gras and pastrami-cured.
Celebrate Foie Fridays at Meritage with $7 Foie Ravioli with summer truffle butter and herbs.
Foie gras parfait, strawberry ouzo sorbet pistachio tuile.
Foie mousse with local radishes.
Foie gras “grilled cheese” housemade potato bread, foie terrine, ricotta, sour cherry jam.
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 gras chili cheese dog.
Foie gras terrine with homemade rhubarb jam, almonds candied in foie gras fat, and grilled bread.
Seared foie, maple French toast with Benton’s country ham, apple butter, mornay and hot sauce.
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.
Foie and foraged juneberry scone, gooseberry chutney, foie buttercream.
Chef John Strain will be preparing foie gras sliders with a cherry mustard on a Brioche slider bun.
Vintage Wine Bar
Seared foie, savory pain perdu, blackberry gastrique, tomato marmalade.
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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