Where can I buy a whole lobe of foie gras?
Grade A, as fresh as possible, in SF or the East Bay. I assume it would be from Sonoma FG, correct? Will I need to order it ahead of time?
Hello, Morton, how are you and Mrs. Mousse?? I've loved your latest postings.
Buying foie in lobe form means you get the freshest foie and also the best buy. Foie gras does comes in grades, as you indicate (Grade A, Grade B, etc.). I urge you to read up on how to clean the lobe and prepare it for cooking. There is a lot of info on the web about this.
Remember to cook it very quickly in a hot pan, and I find a reduction of peach juice, 25-year-old Jerez sherry vinegar and some duck demi-glace (purchased pre-made) make a wonderful pan sauce. The fat in foie gras needs an acid to cut its richness, the reason behind using a fruit component in the sauce. To cut the richness of the foie in the mouth, remembering that you and the Mrs. are not wine drinkers, I'd suggest a white grape juice with good acid, like a verjus, or the same in a sparkling form. Were you imbibers, I'd recommend a Sauternes, or other world-class late harvest (botrytised) wine -- one with apricot, fig, and honey flavor notes.
Seared foie gras and Sauternes is my favorite food and wine pairing of all time.
Three foie gras producers stand out:
280 Wilson Avenue
Newark, New Jersey 07105
Phone: 973-344-0565 (Ext. 0)
Sonoma Foie Gras -- don't know if they're still in business, though!
4333 Lovall Valley Rd
Sonoma, CA zip code
Phone: (707) 938-1229
Hudson Valley Foie Gras
80 Brooks Road
Ferndale, NY 12734
About foie gras: please read about the controversy in the New York Times at
Let me know what you and the Mrs. do, and all best...Maria Lorraine
re: maria lorraine
Thank you so much for the detailed reply. Glad you enjoyed the Napa series. I've got Michael Ginor's book so I think that will provide most of the information I need to know on cleaning and preparation. I will definitely have to consider splurging on a bottle of wine for this (it's not that I don't drink wine, I'm just terrified of what developing a taste for wine will do to my budget).
I'd like to know what you plan to do with it once you've got it! We had a foie gras feast a few years ago where I prepared foie gras 4 or 5 different ways. My personal fave was the foie gras creme brulee which tasted fantastic and used up the scrappy bits.
I got my foie gras (Hudson Valley, I think) from the Made in France/ Village Imports warehouse in Brisbane that opens to the public once a month or so. Here's a link. They're not showing the November dates yet, but I suspect it'll be the weekend before Thanksgiving.
The butcher in Market Hall, Rockridge, sells whole foie gras (A grade) throughout the holiday season. Its from Sonoma. Try Robuchon's whole roasted foie gras recipe in Patricia Well's cookbook from the 1990s.