DEL MAR, Calif., May 7, 2012—Chef Brian Redzikowski is not especially concerned with the upcoming end of foie gras because while his foie gras doughnut is popular and delicious, it’s only a small part of his menu at Flavor del Mar in Del Mar.
However, a group of 100 top chefs in California called the Coalition for Humane and Ethical Farming Standards (CHEFS) have delivered a petition signed by each member to overturn the current law, effective July 1 this year, that bans foie gras from the state’s menus.
Several chefs from the group are visiting with their elected representatives to find someone to sponsor a bill to repeal it in time. Their suggestions include audits by animal welfare experts and limits on fattening.
Those living elsewhere can enjoy the delicacy through this relatively simple recipe. Foie gras needs little to make it a sublime experience.
216 g (7 1/2 ounces) bread flour
8 g (1/4 ounce) salt
15 g (1/2 ounce) sugar
2 egg yolks
32 g (6 1/2 tsp.) water
8 g (1/4 ounce) fresh yeast
84 g (3 ounces) butter - room temperature
10 g (1/3 ounce) acacia honey
In a mixer, mix all wet ingredients. Add dry ingredients and mix until combined. Portion and roll into 25 gram (just under one ounce) balls. Loosely cover with plastic wrap until proofed two times. Fry in a 350 degree fryer. Toss with honey.
26 grams (1 ounce) Hudson Valley Foie Gras, sliced
Chives, sliced thin
3 pieces arugula
3 local, seasonal fruits
Heat pan to smoking. Season the foie gras with salt and pepper. Sear both sides to rare. Place in center of plate. Add chives and top with the doughnut. Place fruit and arugula around the plate.
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