Tuesday 26 June, 2012

SF: Foie Gras Finale at Alexander’s

Seared Foie Gras with toasted peach marshmallow and bourbon baked graham cracker crumbs

The California ban on foie gras is set to begin this July 1, but many chefs are planning on going into this new prohibition with a 'bang,' not a whimper. As I previously blogged, I'm of two minds on the issue--I think people can leave perfectly full, decadent, wonderful lives without fattening up geese for their livers. On the other hand, if we're really concerned about humane, ethical treatment of animals that we're raising to kill and eat, we could start with the far more widespread factory farming of chickens and cows (but we won't, because that's a much bigger and well-financed foe than one Sonoma farm).

Seared Foie Gras with toasted peach marshmallow and bourbon baked graham cracker crumbs

At any rate, for anyone in San Francisco this weekend and predisposed to the love of liver de oie, do what you can to get a seat at Chef Marc Zimmerman's foie finale dinner on Saturday, June 30. The seven course meal is a carnival of creative foie dishes, from smoked foie gras with roasted corn soup and house ricotta to a foie gras ice cream bar with cherry, chocolate and blackberry accents.

I didn't get to try any of these particular dishes on my recent visit to Alexander's (will post that meal soon!) except for the introductory Daffy Slur, an impressively labor-intensive cocktail by mixologist Casper Rice, made with foie-infused vodka, hazlenut liqueur, strawberry and basil, that makes a savory-sweet apertif.

The Daffy Slur

 

However, I did enjoy a lovely piece of perfectly seared foie served with toasted peach marshmallow and bourbon baked graham cracker crumbs (above), a mini-symphony of perfect texture and taste. Zimmerman clearly has a sense for the stuff.

The tarriff on the meal, with carefully chosen pairings, is not cheap–$185 before tax and tip–but it will certainly be a memorable one. Here's the full menu:

Alexander's Steakhouse San Francisco