Well foie-fiends, it’s coming down to your final two weeks to indulge in what will soon be the Lambada of edible delicacies in California. In addition to the foie-centered feasts currently going down at N/Naka, Petrossian, and Melisse, the Westside’s Cafe del Rey, KTown’s Beer Belly, and Ventura’s Sidecar are all planning upcoming occasions to help you get your foie on before July 1. Who’s doing what, when, and how?
This Wednesday, June 20, at 6:30 P.M., Marina del Rey’s Cafe del Rey will hold a one-night wine dinner with Napa’s Buoncristiani Family Winery that comes with a four-course menu of dishes involving foie gras. The brothers Bouncristiani (there are four of them, only one will be there) will also lend their wines to Daniel Roberts’ menu, as the chef will utilize both foie gras and the vinos themselves in his dishes. See the full $110 menu below and make reservations at 310-823-6395.
As we get closer to the wire, a benefit for C.H.E.F.S. is planned at Tim Kilcoyne’s Sidecar Restaurant in Ventura on June 27. The sustainable chef will feature a five-course foie menu that night in his old Pullman car and plans to donate a portion of the proceeds to Coalition for Humane and Ethical Farming Standards. In an announcement to the press, Kilcoyne defends the soon-to-be-verboten liver, saying, “I purchase foie gras from Sonoma-Aristan Foie Gras in Northern California or Hudson Valley Foie Gras, both of which have adapted their production practices to be more humane and ethical.” Kilcoyne’s five-course, $150 menu will include foie custard with cherry chutney and end on a foie sundae with salted pistachios and brown butter peaches. Reservations can be secured at 805-653-7433.
Finally, on the last day before the ban takes effect, June 30, Beer Belly will hold a special night featuring some of Wes Lieberher’s creative foie dishes. We really, really hoped to put the gastro-bar’s foie gras eggs benedict with duck confit and foie hollandaise in our feature last week, but the restaurant’s marketing man broke the news that it has been taken off of the menu. For the final night of foie madness, he tells us Lieberher is creating foie dishes for a non-ticketed “last hurrah.” Stay tuned for more as we await a menu from the restaurant, which hopefully includes that sinful benedict known as “The Protestor.”
Cafe del Rey’s “Farewell to Foie” Dinner with Bouncristiani Family Winery
June 20, 6:30 P.M.
MENU
Cardamom-Spiced Roasted Squab
with seared foie gras, roasted corn and fava bean succotash, peach compote, and spiced Buoncristiani Triad Blanc reduction
Served with 2011 Buoncristiani Napa Valley Triad Blanc
Beef Carpaccio with Buoncristiani O.P.C.
poached foie gras, shaved Italian truffles, white truffle oil, and baby arugula
Served with 2007 Buoncristiani Napa Valley O.P.C.
Rack of Lamb
with foie gras ravioli, black figs, baby morel mushrooms, and fig gastrique
Served with 2008 Buoncristiani Napa Valley Cabernet Sauvignon
Foie Gras Ice Cream
served over seared foie gras, poached Bing cherries, and streusel crumble
Served with 2009 Buoncristiani Napa Valley Dolcetto
