In dreaded anticipation of the impending July foie gras ban, Alexander’s Steakhouse is hosting another foie gras dinner to raise awareness of artisan farmers.
All profits from the March 30 dinner will benefit the Coalition for Humane and Ethical Farming Standards (CHEFS). The feast will feature all-star chefs from top Bay Area restaurants: David Barzigan from Fifth Floor, Dominique Crenn of Atelier Crenn, Ken Frank of La Toque, Joseph Elenterio of Chez TJ and of course Marc Zimmerman and Dan Huynh of Alexander’s.
The menu, priced at $250 a person plus tax and gratuity, includes six courses:
First: Smoked foie gras log and spring nuances
Morel “moss,” pickled morel, vanilla, foraged herbs
Presented by Dominique Crenn, Atelier Crenn
Second: Seared humane artisan foie gras
Braised freshwater eel, sweet soy, forbidden rice
Presented by Ken Frank, La Toque
Third: Cream of early spring onion
Foie gras banana bread, roasted eggplant, chai cured and tobacco smoked foie gras
Presented by Joseph Elenterio, Chez TJ
Presented by David Bazirgan, Fifth Floor
Fifth: Sher full blood Wagyu
Foie gras crumble, binchotan-grilled asparagus
Presented by Marc Zimmerman, Alexander’s Steakhouse
Sixth: Basil-almond sponge cake
Foie gras, rhubarb
Presented by Dan Huynh, Alexander’s Steakhouse
Dinner will be served beginning at 5:30pm on Friday, March 30. You can make reservations through OpenTable or by calling 415.495.1111.
448 Brannan Street, San Francisco, 94107; Tel. 415.495.1111
Photo by Kingmond Young, provided by Tom Walton, Fortune PR