Friday, August 6, 2010

Caramel Apples / Foie Gras / Field Greens

Last night, we hosted a tasting for the upcoming wine dinner at the country and I was able to take some photos of the dishes in between descriptions. Here is the salad course that has a medallion of seared foie gras, tart green apples, caramel sauce, and field greens from our garden. I drizzled some of the fat after searing the foie gras to really give the caramel a fatty taste to enhance the richness of the wine. The green apples were a perfect crunch to the bitter leaves of red oak and baby romaine. Very happy with the finished dish and wine pairing.

No comments: