(NOTE: This is the first in our series of recipes from Private Chefs of the SF Bay, a collective of top private chefs, in and around the Bay, creating 5-star dinner parties (luncheons, brunch and cocktail parties) in your home or venue. Their personal chefs are vetted for quality of food, presentation, service, and even clean-up. Together, they boast over 200 5-STAR reviews, just in the last 2 years! Among them, you’ll discover chefs with Michelin Star restaurant experience, award winners (including a Chopped Grand Champion and a Top Chef Season 15 contestant!), a self-taught chef who has risen to be named “Best Bay Area Personal Chef” and chefs who have authored cookbooks. “While our culinary styles vary, our cooking philosophies are similar. First and foremost, we believe in respecting the ingredients– which means the natural flavors of what we cook directs our dishes and menus. We work with small, local farmers, ranchers, and fishermen whenever possible– folks who take the same care in creating the ingredients we use as we do in creating the dishes we prepare”.
Recipe by Chef Rose Johnson of Private Chefs of the SF Bay
(Makes 4 servings)
4 (2-3 oz) slices of frozen Foie Gras (available from D’Artagnan , cleaned and portioned)
1 Freshly made Belgium waffle
4 ounces Pomp & Whimsy Gin Liqueur
12-20 fresh blackberries or raspberries or both
6 sprigs fresh thyme
1 Tbs Kosher Salt
Score the frozen foie gras filets in a crosshatch pattern, be careful not to cut in too deep. Try to stay just below the surface. Salt each one. Using high heat, warm up a non-stick skillet. As soon as the pan is very hot add your first filet, only work with 2 at a time. After 20 seconds flip over if the filet is dark brown, wait another 29 seconds that remove to an oven proof pan. Repeat with remaining 2 filets.
Lower heat to medium-low, pour off 1/2 of the fat in the pan, reserving for later. Add Pomp & Whimsy to the pan, 1/3 of the berries, 1 sprig of thyme. Allow to sauté until the berries have burst and the pan sauce has reduced a little. If the sauce becomes too thick, add a little more P&W.
Place Foie Gras in pre-heated 450-degree oven for exactly 4 minutes. Warm up waffle and cut into 4 even pieces. Heat up the reserved fat in a separate pan. Heat up the pan with the berries and sauce.
Place one piece of waffle on each plate, gently arrange one filet 1/2 on, 1/2 off each waffle. Drizzle the plain fat across each waffle and around the edge of the plate. Drizzle the pan sauce over the filets and around the perimeter. Place berries and thyme. Enjoy.