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BOUNDARY ROAD ANNOUNCES WINTER FOIE FESTIVAL DATES
Over a dozen DC restaurants will celebrate foie gras January 13th-20th, 2016

 WASHINGTON, DC "“ A dozen restaurants located on Capitol Hill and H Street NE are participating in the Winter Foie Festival January 13th-20th, 2016. The event aims to educate diners about foie gras and celebrate the culinary delicacy.

The Foie Festival is the reincarnation of Foie La La, the annual foie gras event established three years ago by Brad Walker, co-owner of Boundary Road.

This is the first year that restaurants located outside the H Street corridor will participate in the event. Also new this year: support from D'Artagnan, the company that supplies premium Hudson Valley foie gras products to restaurants across the United States.


The premise of the week-long event is a friendly competition between neighborhood restaurants for the Golden Duck trophy. Chefs and restaurant owners also plan to use the event as a way to educate diners about foie gras by addressing misinformation about the ingredient and by recognizing and celebrating the farmers who engage in responsible practices.

Participating restaurants will create and offer a foie-centric dish as a menu special for the duration of the competition. The winner is decided by popular vote. Diners try the dishes and select a favorite via an online poll.

The list of participating restaurants and their dishes will be released on Tuesday, January 12, 2016.


For more information please contact Boundary Road chef Luke Feltz at chef@boundaryrd.com
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BOUNDARY ROAD ANNOUNCES WINTER FOIE FESTIVAL DATES
A dozen DC restaurants will celebrate foie gras January 13th-20th, 2016
 
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Still waiting on a couple descriptions from folks, but here's the list. Also got a cool interactive map to "Map your Foie"

Boundary Road - Chicory Chai-Rubbed Foie with smoked pear french toast, poached persimmons, pomegranate, pickled ramps, and duck cracklin'

 
Driftwood Kitchen - Seared foie gras with a mulled port reduction, petit greens, bacon crumble
 
The Big Board - Foie Gras Poutine: hand cut fries with foie gras pan gravy and fresh Wisconsin cheese curds
 
Le Grenier - Foie gras creme brule & Orange-Onion Confit
 
DC Harvest - Sauteed Pecan Smoked Foie Gras with pickled rhubarb, candied blood orange, madeira jus and multigrain bread
 
Smith Commons - Foie Gras Trio: Orange Crusted Terrine, Walnut Stuffed Torchon, Coco Nibs-Dusted Seared Foie
 
The Queen Vic
 
Granville Moore's - Seared foie gras, apple and beet relish, porcini and foie gras mousse, grilled ciabatta foie gras, apple and beet relish, porcini and foie gras mousse, grilled ciabatta
Rappahannock Oyster Bar: Seared Foie Gras accompanied with carrot cake & kumquat-sherry gastrique
 
Belga Cafe - Pan seared foie gras, brioche waffle, spinach, red wine pears, Cuberdon crumble
 
Beuchert's Saloon - Seared foie gras, black pepper waffles, apple butter, hazelnuts, truffle duck fat powder
 
Barrel - Foie Gras, Oyster, and Short Rib Pithivier, swiss chard, celery root, amontillado, and foie jus
 
Cafe Berlin
 
Montmartre - Pan-seared with grilled brioche, port-soaked cranberries, pistachios, frisee, and burgundy sauce
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Celebrate the Greatest Gift a Duck Can Give

 

2016 DC Foie Gras Festival 

 

Wednesday October 26th - Wednesday November 2nd

 

Join 40 top Washington, DC restaurants in celebrating one of their favorite culinary delicacies – foie gras. As part of the week-long DC Foie Gras Festival, participating restaurants will be serving foie gras-centric dishes, all featuring conscionably raised domestic foie gras. Consumers who dine at any of the 40 participating restaurants from October 26 – November 2 will have the opportunity to vote on their favorite foie gras dish and the winner of the popular vote will receive the coveted Golden Duck trophy. 

 

The DC Foie Gras Festival is the chef-driven reincarnation of Foie La La, the original H Street foie gras competition founded four years ago by former Boundary Road chef and co-owner, Brad Walker. 

 

“Foie gras has a rich cultural history dating back to ancient Egypt, but there are many misconceptions about this culinary delicacy,” said Chef Luke Feltz of Boundary Road and the organizer of the DC Foie Gras Festival. “Our mission during this week-long festival is to delight foie gras enthusiasts, introduce foie gras to those who have yet to experience it, and to educate diners on foie gras and its production.” 

 

“As the leading domestic provider of responsibly raised foie gras, we are proud to support Chef Feltz in our common mission to educate diners on the misconceptions surrounding the production of foie gras and recognize farmers who treat their animals with respect,” said Ariane Daguin, CEO of D’Artagnan. 

 

All participating restaurants will be using the highest quality foie gras sourced from Hudson Valley Foie Farms in upstate New York. Hudson Valley’s practices consistently earn approval from veterinary professionals. The birds are cage free, handled by the same person their entire lives, and every part is used, including the feathers.

 

 

For details, educational materials, voting, and the interactive “FoieCrawl” map, visit

 

www.boundaryrd.com/foiethewin

 

We look forward to dining with you! 

 

 

Luke Feltz
Chef
Boundary Road

 

1789

701 Restaurant

Art & Soul

Bar Pilar

Barrel

Belga Cafe

Beucherts Saloon

Birch and Barley

Boundary Road

Brasserie Beck

BToo

Convivial

Cork

District Distilling Co.

Espita

Fainting Goat

Flight Wine Bar

Garrison

Homestead
Irongate

Jack Rose

La Jambe

Little Coco's

Mintwood Place

Nopa

Perry's

Plume
Proof 

Rural Society

Sally’s Middle Name

Sovereign

Table

The Big Board

The Bird

The Pig

The Riggsby

Tico

Toki Underground

West End Bistro

Zentan

 

---

 

[Thanks Luke! Rocks]

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My heart is still racing 36 hours later after I ate the Foie Gras Smorgasbord at Boundary Road.  Bring a friend or make a friend, but definitely share this dish ($18).  Foie three ways: a whipped butter version, a smoked foie then ground into a liverwurst (I think that's right), and then a straight-up seared version.  My favorite is the foie gras liverwurst, served with a surprise ingredient for crunch!  Luke has outdone himself, including getting 40 others to participate.  Ok, I'm off to get a salad, I'll try some other places before this ends Wednesday.  

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Congratulations to the winning chefs Michael Bonk and Nuvee Netayavichitr of The Pig for their dish - Foie Gras, miso rutabaga puree, smoked carrot jam, beet gastrique, fried sourdough, root vegetable crudite.

Here is the Top 10 vote breakdown:
 
The Pig - 17%
Rural Society - 12%
Sovereign - 10%
Boundary Road - 9%
Tico - 7%
La Jambe - 7%
Beucherts Saloon - 6%
Espita - 6%
Art and Soul - 5%
Convivial - 4%
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1 hour ago, Luke.Feltz said:

Congratulations to the winning chefs Michael Bonk and Nuvee Netayavichitr of The Pig for their dish - Foie Gras, miso rutabaga puree, smoked carrot jam, beet gastrique, fried sourdough, root vegetable crudite.

Thanks for keeping us informed, Luke, and for the classy gesture towards Michael and Nuvee.

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