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Foie gras spectacular at Seabar

blog by Ben Tsujimoto  • 

There are few opportunities in Buffalo to eat foie gras, but Seabar and Mike A’s owner Mike Andrzejewski certainly has an affinity for it, offering the fatty duck liver regularly at both restaurants.

At 7 p.m. Sept. 24, Seabar is hosting a six-course VIP “Indulge Dinner” featuring foie gras from Hudson Valley Farms. Tickets run for $150, but each course will also be accompanied by a drink pairing. Message the event’s Facebook page to put in a reservation, as only 16 diners will be permitted. (Update, 11:51 a.m. Sept. 18: there are eight spots remaining.)

Although foie gras is an explosive topic in the food industry—it was banned in California due to the force-feeding of ducks or geeseHudson Valley Farms breeds cage-free ducks who are “four times better taken care of than other farms.”

As an entree, though, the rich, almost buttery in texture foie gras can be served in several different ways—Hudson Valley Farms owner Michael Ginor compared its use to Play-Doh.

“You can shape it into anything you want,” he said to the New York Times. “You can sauté it, you can serve it cold, you can serve it hot, you can cook it at high heat.”

Having sampled the foie gras torchon from Mike A’s during the press tasting—only the second time I’d ever feasted on the luxurious foie gras (1.5 pounds runs for $89)—the foie gras was exceptionally creamy and well-paired with pickled strawberries.

Donnie Burtless from Buffalo Eats referred to the foie gras torchon taste as “close your eyes this is so good” and chose the foie gras as his header photo (same as header photo above). Also, check out the Buffalo News food editor Andrew Galarneau’s photo-laden post about the creation of foie gras torchon at Rue Franklin.

As usual, Seabar’s “INdustry Night” follows the foie gras dinner.

(Photo courtesy of Buffaloeats.org).

TAGGED: foie gras, hudson valley farms, michael ginor, seabar

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