This just in from Miró restaurant at Bacara Resort:
Foie Gras Grand Finale at Miró Restaurant at Bacara Resort & Spa
Santa Barbara, CA. June 25, 2012 – With less than a week left to savor foie gras before it becomes banned in California, Miró restaurant at Bacara Resort & Spa is offering a “Last Chance for Fois Gras” menu to savor the delicacy and properly bid adieu to the ingredient adored by chefs and foodies alike across the world.
The four-course menu prepared by Miró’s Chef de Cuisine, David Garwacki, begins with a Carpaccio of Yellow Fin Tuna served with toasted baguette, torchon of foie gras, confit lemon, snipped chived, and arbequina olive oil. The second course is a Scottish Langoustine “a la Plancha” with sweet onion “tagliatelle”, heirloom beets, foie gras cromesquis, red ribbon sorrel and shellfish nage, and is followed by a mouthwatering Fried Buttermilk Quail served with braised Swiss chard, Hudson Valley foie gras, corn “pudding”, black eyed peas, golden corn kernels, molasses gastrique and sauce périgueux. For the fourth and final course, guests can choose between Orange Blossom Beignets with toasted pistachio pôt de crème, or a Selection of Artisanal and Farmstead Cheeses.
Don’t miss this opportunity to indulge on foie gras before it’s too late. The “Last Chance for Foie Gras” pre fixe menu is $78 per person, and is available at Miró through June 30, 2012. For reservations, please call 805-968-0100 or visit www.bacararesort.com.
Wow!! I think it’s totally discusting and in bad taste to offer this” last chance to feast on the liver of a force fed Goose!! In Culinary School, I refused to cook or eat it….and that was 17 years ago! Finally there is a ban in place!
1. Charlotte has posted a disparaging comment?!! That never happens. 2. Since you are so critical of everything, I must point out that you opened quote but failed to close quote. 3. Apparently you miss no opportunity to mention that you attended culinary school. 4. Tout a son gout. If you don’t know what it means, look it up.
A chef I used to have warned me not to take too seriously the critiques and criticisms of “used-to-cooks”.
Wow! I think it’s totally “disgusting” how people are more worried about taking away people rights, than the other serious problems our state has. Grow up people. Unless you are a strict vegan you can’t complain about Foie. Chickens are killed for food, Cows are killed for food, Fish are killed for food. Lets just ban all that as well!
The same people who went after foie gras would love to ban theses items as well. Perhaps there will be a backlash and we will show the same good sense Chicago did. They repealed their ban.
Wow, so what did you cook in school that didn’t disgust you? Jello?
Jello is horse hooves!
You mean I have to insert this oyster knife (breaking and entering) and peel the oyster flesh from its shell (murder)?
Charlotte strikes again. There’s a difference between constructive criticism (e.g. critiquing a restaurant) and forcing your opinion down everyone’s throat. I’m with “anonymous”, your disparaging comments make this blog a less happy place.
How does one force an opinion down someone else’s throat? By sharing it?
Interesting choice of idiom, by the way, seeing as the topic is force-fed goose.
In this case I guess that what’s good enough for the goose is not good enough for sbdude.
I’m sorry you (all) had to witness a perspective that doesnt match your own. But was it really that offensive?
6 exclamations points seem a tad unnecessary, but I don’t think people were “offended”. But it did sound a little obnoxious, but you are free to disagree.
I hope some folks were able to get their last nibble of foie gras in California this weekend. Big thanks to the handful of restaurants who got the word out to the help unload their stock.
Wow weird dish.
Werid Dish? Dont knock it untill you try it Glenn.
I guess I will someday when I can afford to eat at a nice French place though most French food has never seemed appetizing for me…snails, force fed goose livers etc. is in the “pass” stage for me. Someday I’ll start trying the french places in town, crepes are good though at the crepes places I’ve tried so far.
From your responses, I honestly can’t tell how knowledgeable or naive about food you are.
Guilty as charged Sygyzy!
“Snails” or rather escargot are werid too? Oy it never ceases to amaze me how uneducated peoples palates are.
Or people’s “werid” spelling I guess. Someday I’ll try it…or not. After seeing “The Jerk” many moons ago its not been something on my tdo list
I’m with anonymous and sbdude. Charlotte, do you ever go back and read your posts? Or do you ever come across an especially obnoxious one and think to yourself, boy, that person has no idea how to convey constructive criticism and then realize you’re reading your own post? I guess I just pulled a Charlotte, my bad.
Thankfully from what I’ve read this law may not do much to prevent foie gras from being served. The law was poorly written and allows for many somewhat clever ways to continue serving foie gras “legally.” One important grey area is who is going to actually enforce this law. For example in San Francisco law enforcement has clearly stated they will not enforce it and currently there is no foie gras police force. Most likely any enforcement will be from militant vegan harassing and protesting places that flaunt the ban. In SB as long as you stay away from the 400 block of Chapala the threat of violence from vegan militants is low. I’m thinking you won’t see it in on the menu for a short time as chef’s wait to see if the law is actually enforced in any form and then it will begin appearing in clever forms once again till the stupid thing is finally repealed all together a la Chicago. Viva la Foie!
I don’t eat innards include foie gras, but law like this one is poorly thought out, impossible or expensive to enforce, and a result of knee jerk reaction by a few. I foresee it getting repealed in the near future.
Yo Lemonjelly- I bet you a thousand pigs feet that most restaurant freezers in Santa Barbara have Foie Gras in them today. If anyone thinks this is going to stop people from eatting it, well- I have bridge to sell you!
The last time I used foie gras- I made lamb chops, served over a bed a red cabbage and duck sausage….with ruby red port sauce that I melted crispy chunks of foie gras into….. SCRUMPTIOUS!
Oh yes, I believe it. Pigs feet are sounding good, too…
Coming soon to a restaurant near you. A $20 salad with free duck liver.