Welcome to DC Foie Fest 2016! DC Foie Fest is the reincarnation of Foie La La, the H Street foie gras festival started three years ago. We are pleased to announce that the festival has now expanded to include all of Capitol Hill!
DC Foie Fest is a friendly competition between neighborhood restaurants for the Golden Duck trophy (and bragging rights). Restaurants have created a foie-centric dish to offer as a menu special and the winner is decided by popular vote.
Foie gras has a rich cultural history, but there are many misconceptions about this culinary delicacy. Our mission this week is to delight foie enthusiasts, to introduce foie to those who have yet to experience it, and to educate diners on foie gras and its production. All participating restaurants are using the highest quality foie gras from Hudson Valley Foie Farms in upstate New York. Anyone who wishes to learn more about the farm and its practices should visit our resources guide.
We look forward to dining with you this week!
Boundary Road: Chicory Chai-Rubbed Foie Gras with smoked pear french toast, poached persimmons, pomegranate, pickled ramps, and duck cracklin'
Driftwood Kitchen: Seared foie gras with a mulled port reduction, petit greens, topped with bacon crumble.
The Big Board: Foie Gras Poutine--hand cut fries topped with a rich foie gras pan gravy and fresh Wisconsin cheese curds.
DC Harvest: Sauteed Pecan Smoked Foie Gras with pickled rhubarb, candied blood orange, madeira jus and multigrain bread
Smith Commons: Foie Gras Trio--Orange Crusted Terrine, Walnut Stuffed Torchon, Coco Nibs-Dusted Seared Foie with Melba Toast, Confit Yukon Gold, Orange Coulée, Picked Shallots, Port Wine Jus
Rappahannock Oyster Bar: Seared Foie Gras accompanied with carrot cake & kumquat-sherry gastrique
Beuchert's Saloon: Pan seared foie gras, black pepper waffles, apple butter, hazelnuts, truffle duck fat powder
Barrel: Foie Gras, Oyster, and Short Rib Pithivier, swiss chard, celery root, amontillado, and foie jus
... Don't forget to vote and map your foie!