SG
Since I recently gave up my nearly lifelong commitment to vegetarianism, I have been trying all kinds of wonderful things, and foie gras was at the top of my list of things to try. I'd heard about its exquisitely unique flavor for years and was anxious to have a taste. I'd come to terms with it after shooting a foie gras dinner at the James Beard House. Also, after hearing Dan Barber speak about his thoughts on it as well as watching Anthony Bordain's show on it, I decided I felt OK eating it.

And when I did... and it was delicious! Foie Gras Macarons with Brook Cherry Marmalade: basically foie gras encompassed in a cherry flavored chewey-to-perfection macaroon. It was prepared by Jennifer Yee of NYC's Aureole last night at the James Beard House. This was what I'd been missing, oh, was it!