17 Sep Menage a Foie
I was at my favorite local restaurant last night (Park Place in Goshen, NY), and my friend Joseph and I decided to partake in a bit of nosh to go with the wine we were busily sipping to celebrate. (His dining room is the backdrop for the interview in our Go Daddy commercial.)
Naturally, my thoughts turned to foie, as Chef Erik has a wondrous combination of diver scallops and foie with a ginger-carrot reduction, served with preserved fennel. I just had to have it. (Even now, I get all tingly just thinking about it.) Joseph and I always wax poetically about this decadent treat, as we are fervid fans of the foie. He’s such a fan, in fact, that his menu offers three sizes: Huey, Dewey, and Louie. (Is it difficult to understand why I can’t stay away from this place?)
As the plates came out, Joseph said, in his Italian lilt: “Voila my dear, a ménage à foie…” Like a maniac I grabbed a pen, because I could not believe that phrase had never occurred to me. By the gods, it’s perfect. To give such a term to a dish I crave so lustily is completely appropriate, and has been forever ingrained in my mind. Food porn, indeed.