Here is one of the dishes we served last evening. It is artichokes braised in brown butter with whipped foie gras and crispy yuzu. The ability to whip foie gras can be directly attributed to great culinary conversations with our friend Wylie who continues trigger ideas and allow them to be executed.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Whipped Foie Gras: the beginining
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