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Next-level foie at Pumpkin
We're always interested in what Christopher Kearse is messing with, his current rendition on foie gras being no exception. (See our February feature.) The chef de cuisine at Pumpkin's latest take on fatty liver is a far cry from the classic seared-off/compote/toast points setup, focusing on the flavors of pistachio, beet and anise. Kearse roasts foie, then purées it and whips it over ice (a la whipped cream) to get it to a nice and silky texture. He then uses gelatin and agar-agar on a stock of fennel and Pernod (there's some serious anise for ya), which he wraps around the pure foie mousse to create the long, thin cylinders you see above. He combines the formed-out log o' foie with candied pistachio nuts, a pistachio purée, sections of raw beet, little dots of licorice purée and the stalk, frond and bulb of a baby fennel plant. Betcha never had foie like this.
Next-level foie at Pumpkin
We're always interested in what Christopher Kearse is messing with, his current rendition on foie gras being no exception. (See our February feature.) The chef de cuisine at Pumpkin's latest take on fatty liver is a far cry from the classic seared-off/compote/toast points setup, focusing on the flavors of pistachio, beet and anise. Kearse roasts foie, then purées it and whips it over ice (a la whipped cream) to get it to a nice and silky texture. He then uses gelatin and agar-agar on a stock of fennel and Pernod (there's some serious anise for ya), which he wraps around the pure foie mousse to create the long, thin cylinders you see above. He combines the formed-out log o' foie with candied pistachio nuts, a pistachio purée, sections of raw beet, little dots of licorice purée and the stalk, frond and bulb of a baby fennel plant. Betcha never had foie like this.
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