A night blessed with great weather, and a cozy exclusive seating of 22 on the patio warmed us up to the idea of 5 courses of foie gras we were about to embark on at Myth in Downtown San Jose!

4 chefs competed in this #foiebattle dinner.

From left to right, the competitors were: Chef Drew Gaither, Chef David Ramsay, Chef Ron Afortunado, and Chef Andrew Doberstein.

Chef Drew presented the first course- Gunkan Foie Gras Sushi

Pan seared foie gras over seaweed wrapped rice, a jicama and sesame slaw, and a horseradish “wasabi”.

The sweet tartness and crisp, refreshing texture and wetness of the jicama paired well with the fattiness of the liver.  A couple bits of ginger and a bite of the horseradish to cleanse my palate in-between, and I finished the course happily satiated.

Chef Andrew Goberstein presented the 2nd course- Foie Street Tacos

Foie pan seared with vidalia onions and banana pepper.

The french sauce vert “salsa verde” was a great addition to this dish.  It brought savory flavor to match some of the crisp pieces of foie and sweet onion.

Chef David Ramsay presented the 3rd course- Foie Mousse in Pepper Smoked Bacon Cups

Sounded good in theory, but I would have liked to see more sweet and acid to balance the salt from the bacon and foie.

Chef Andrew Fortunado presented the 4th- Skirt Steak and Foie Wellington

I was excited about the Lascanitas kale and the puff pastry, but would have made the kale crispy vs wet, add more depth to the dish, and a little less salt.

The 5th course was a Foie Gras Panna Cotta.

This was a collaboration between all the chefs, was my favorite interpretation of that night.

The rich, melted panna cotta was delicious, kind of like a sweet foie interpretation of gnocchi.  Paired with the strawberry compote and blueberries, a perfect end to the night.

There will be a limited few #foiebattle dinners left.  Visit foiebattle.com

Stay tuned- for the food of the month starting July 1st is bacon.  More to come.

Tracy

@dishcrawl