Some days food just comes together. Yesterday we were working with the hot foie gras preparation again. We used it to make a hot thin veil of foie gras to drape over other ingredients. We draped giant pink shrimp. We accented the foie and shrimp with a persimmon puree, a variety of olive textures and red carpet clover.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Draped in Foie Gras
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