Showing posts with label foie gras sushi. Show all posts
Showing posts with label foie gras sushi. Show all posts

Friday, October 21, 2011

Foie Friday #1: Foie Gras Sushi, Eva Restaurant

Yes, they're apparently banning foie gras in Los Angeles come July 2012 ... Alas.
That means I'm going to eat it every chance I get before then. I'm also introducing a new series on my blog: Foie Fridays!

Every Friday I will (try to) post a foie gras dish that you can order in Los Angeles, or an article/video about why foie gras is not as cruel as they make it out to be (I mean, really, have you seen how they raise chickens? Watch Food, Inc!)

First up is a dish (sometimes) served at Eva Restaurant in West Hollywood:

Foie Gras Sushi, smoked tea plum, toasted sesame.
Foie Gras Sushi
This dish by Chef Mark Gold won the LA Magazine's "Island Style Cook-off" aka the "pupu challenge". With a generous piece of roasted foie gras and only lightly sauced, it's one of the most decadent "sushi" you'd have. Their menu does change regularly, but you can always try to ask for this dish!

What are your favorite foie dishes?

Friday, July 29, 2011

A Pupu Party, LA Mag's Island Style Cook-off

Who doesn't like pupu? No one, because who doesn't like Hawaii? In conjunction with the Hawaii Visitors Bureau, Los Angeles Magazine threw an island-style cook-off between four of LA's greatest chefs. A pupu cook-off. Readers tried the pupu and voted online over a period of few weeks, and it all culminated in a cook-off between two finalists at the Fairmont Miramar Hotel and Bungalows.

Foie Gras Sushi
The winning pupu: Foie gras sushi
Chef Mark Gold, Eva Restaurant
The attendees don't want to just come and watch the cook-off, of course. We want to eat and drink and have fun. And those we did.
First, the drink. Pineapple Mosquito made with vodka, pineapple juice, liquor 43, mint, pineapple juice
IMG_1852

We also ate the pupu prepared by the two finalists: Chef Mark Gold from Eva Restaurant prepared sushi with whole lobes of foie gras, tea smoked plum, and grated yuzu. Chef Neal Fraser from BLD prepared Hawaiian tuna poke with wasabi tobiko and sambal creme fraiche; he also prepared some spam banh mi.

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