California’s controversial ban on foie gras goes into effect on July 1. As the deadline nears, foie gras proponents have hosted fundraiser dinners all over the state. Orange County is no different. On Monday, May 14, Haven Gastropub Executive Chef and partner Greg Daniels joined forces with other Orange County chefs to host a dinner to support The Coalition for Humane and Ethical Farming Standards (CHEFS). CHEFS are an organization of California chefs, culinary professionals and supporters of sustainable and humane farming standards. They oppose the ban on foie gras, but support a broader standard for ethical treatment of animals and humane farming practices.

Chef Daniels, along with Chef Tony Alcazar (The Bottle Room), Chef Ryan Carson (‘Pri-vē), Chef John Cuevas (The Crow Bar and Kitchen), Chef Yvon Goetz (The Winery Restaurant & Wine Bar), Chef Pascal Olhats (Pascal Restaurant, Lé Brasserie), and Pastry Chef Santanna Salas (Haven Gastropub) presented a seven-course menu

Amuse Bouche – Foie Gras in a Date

Foie Gras Parfait - Pineapple “jell-o” & Caramelized onions by Tony Alcazar, The Bottle Room - Yum!!

Pan Seared Foie Gras - Homemade Oatmeal Cookies, First of Season Cherries, White Chocolate Syrup by John Cuevas, The Crow Bar and Kitchen - Yum!!

Broth of Late Harvest Wine & Duck Confit - Sautéed Foie Gras de Canard by Pascal Olhats, Pascal Restaurant, Brasserie Pascal - Wow!

Duck, Duck... Goose - Watermelon, Thai Basil, Kaffir lime, Vanilla Pickles, Black Garlic Ryan Carson, ‘Pri-vē - Complex!

Intermezzo – Beet Sorbet with Fizzy Grapes and Lemonade Air - Ryan Carson, ‘Pri-vē - Amazing!

Santa Barbara Spot Prawns - Fennel, Kumquat, Pancetta, Foie Gras Foam by Greg Daniels, Haven Gastropub

Duo of Squab & Foie - Porcini and Baby Leek Polenta, Pinot Noir Reduction by Yvon Goetz, The Winery Restaurant & Wine Bar

Foie Gras Cheesecake & Foie Bon Bon - Vanilla Crumble, Hibiscus Gel, Micro Tangerine Lace Santanna Salas, Pastry Chef, Haven Gastropub - Great Finish!!

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