Along with all California residents, Idle Cellars was forced to bid adieu to foie gras on Sunday. Luckily for us, we were able to send off the beloved ingredient with a bang, and lots of good wine, at the A Moose Bouche pairing dinner last Thursday.
In the latest of the A Moose Bouche series we truly out did ourselves. Chef Mark Danziger cooked one of the most amazing meals we have ever witnessed in a true ode to his love of foie. This is the menu he prepared for us along with the wine pairings:
Duck consume & foie gras wonton
– 1st –
Grilled cheese, sour dough, raclette mac & cheese, aged white cheddar foie torchon, banyuls glee, maldon salt
– Idle Cellars 2011 Sauvignon Blanc
Foie gras slider with smoked onion relish & caramel foie gras shake
– Iron Springs Brewery Alsatian Pale Ale
Scallop & foie gras, black berry gastric, foie bubbles, endive & green apple salad
– Idle Cellars 2009 Chardonnay
Duck Four Ways Potato gratin with duck confit, seared foie gras, sliced breast with duck demi, crispy skin
– Idle Cellars, 2009 Cabernet Sauvignon
– Desert –
Chocolate foie gras mousse brulee & oatmeal foie tuile
– Idle Cellars, 2009 Merlot
The underground dinner was held at James and the Giant cupcake, our favorite cupcake shop in the East Bay. As guests arrived they were seated at one of three communal tables. There were 2 seatings, one at 6PM, one at 9PM. We kicked off the evening by serving up some chilled champagne followed shortly by the Amuse bouche. The foie gras wonton burst open in our mouths in a foie flavor explosion. As we washed the wonton down with the perfectly seasoned shot of duck consumé, we knew it was to be a night of blissful indulgence.
We prepared for the 1st course by pouring the 2011 Idle Cellars Sauvignon Blanc, a summer favorite, to set the diners palettes for the foie tasting to come. The Grilled cheese accompanied by the raclette mac & cheese were both delicious starters to prepare our stomachs for the onslaught of foie gras to come. The aged white cheddar foie torchon coupled with the maldon salt and banyuls glee was a nicely blended delicate tasting treat.
We were already in ecstasy when the second course was placed in front of us. As we looked down at the foie gras slider paired with a caramel foie milkshake and the Alsatian Pale Ale, we weren’t entirely sure what to think. Having complete faith in Chef Mark we bit into the slider with gusto. OH MON DIEU. A perfectly cooked piece of heaven. We turned to the milkshake. Everyone around me had the same expression on their face: utter contentment. That milkshake was by far one of the most incredible things we have ever put into our mouths. The two paired really nicely with the ale. Of course we are wine men, but a slider and shake called for a beer pairing, it was a choice well made.
Questioning how Danziger could possibly follow the slider and shake, the scallop and foie gras with black berry gastric, foie bubbles, endive & green apple salad was placed in front of us, carefully paired with the 2009 Idle Chardonnay. This was a wonderful light follow up to the heavy slider and shake and was constructed beautifully and cooked perfectly. Another taste sensation.
The culinary materpieces continued with the duck cooked four ways. It had a perfect balance of potato gratin, duck meat and crispy skin to add just the right amount of salty crunch to our palate. The 2009 Cabernet Sauvignon delicately rounded out the course.
Just when we thought our taste buds couldn’t take anymore excitement, desert was served. The Chocolate foie gras mousse brulée with an oatmeal foie tuile gave us the bit of rich chocolate extravagance that we always crave. The subtle hints of foie in the chocolate mousse complimented the dessert in a truly unexpected way. It was bliss. After washing the last bits of indulgence down with the 2009 Merlot, our guests began to think about waddling home when the ladies of James and the Giant Cupcake provided each of them with a little to go box cupcake surprise coupled with a dark chocolate moose courtesy of A Moose Bouche.
It was a night to remember.
Many thanks to Chef Mark Danziger and his team, Eurydice at James and the Giant cupcake, and everyone else who made this incredible meal possible. We hope to see you all at the next A Moose Bouche event!