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

Fourth: TBD

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.

Alexander’s Steakhouse

448 Brannan Street, San Francisco, 94107; Tel. 415.495.1111

 

 

 

Photo by Kingmond Young, provided by Tom Walton, Fortune PR

 

• Tag: alexander's steakhouse, foie gras, foie gras ban, prix fixe