*Disclaimer: This is a sponsored post with a partnership with Louisiana Food Prize. Although I have received compensation for this post, all opinions are 100% my own*
At least one bite. It's my rule and I truly believe that one bite may turn into two bites, which just may lead to an empty plate. When Chef Anthony Felan's first course came to the table (and after pictures of course), I chanted that very rule to myself. The last time I had liver (18 years ago to be exact) was not a fond memory for me, so naturally I was a little apprehensive about this beautiful yet intimidating Foie Gras that sat before me.
Foie Gras de Torchon
Almond Butter Powder, Strawberry & Pink Peppercorn Jam, Buttered Brioche
As I glanced around the table, I saw smiling faces and what seemed to be pleased palates, so I went in. To my surprise, this was not bad at all. The texture was creamy, the taste was akin to peanut butter and jelly. We were instructed to mix the Foie Gras with the jam and spread it on the brioche. I did. I liked. Palate expanded. Next please!
Champagne & Oyster Bisque
Louisiana Caviar served with Mini-Buttermilk Chive Biscuits
I LOVE a bisque and that didn't change last night. I was in love at first sip. I even surprised myself by consuming not one, but TWO oysters! Can you say growth? It was hard to refrain from picking up the bowl and drinking that last drop, but I behaved. I'm not usually a crackers or bread in soup type of girl but I did not mind the biscuit in my bisque at all. I kind of enjoyed having a soggy piece of biscuit with a spoonful of bisque and a bit of the Louisiana Paddlefish caviar.
Braised Smith Family Farm Beef Ribs
Black Truffle Buttered Potato Puree Melted Leaks, Parsley Gremolata
Now, on to the meat and potatoes. The beef ribs were like butter, so tender and well seasoned as well as the potatoes and scallops. You definitely didn't need teeth to finish this course! But the real winner here, the SOPPAGE! If melting in your mouth wasn't enough, Chef Anthony gave you some liquid gold to sop every bit of this course right on up! See video below.
Porter Fudge Tart
Sea Salt Caramel, Raspberry Puree, Fresh Whipped Cream
...and we finished up with freshness. I was very fond of the freshness of the raspberry puree paired with the whipped cream and almond butter powder. I am truly impressed with pretty plates and this course did not disappoint. Chef Felan served up an amazing, quite gourmet dinner. Viva La Chef Anthony!
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