07 Jan Bison and Cabernet, Foie Gras

Weekend Special: January 8-10, 2016

Inspiration

Inspiration

This week Chef Luisa Silvia has been working tirelessly to prepare a dish that will commemorate the prophecy.

Prophecy?

Yes (是).

According to the ancient Chinese art of feng shui (let it be known that Merlo on Maple is an equal opportunity gastronomist), January 2016 marks an omen of monetary auspiciousness for one and all (lotto, anyone?). Only once every 823 years do five Fridays, Saturdays, and Sundays appear in the same month.

So…

Recipe

Recipe

Lombo di bisonte al vino rosso e fois gras, Chef Silvia’s culinary boon, consists of bison loin rubbed with herbs. It’s marinated with Cabernet and vegetables. Pan roasted with clarified butter. Finished with a touch of cognac and its own marinade. The loin is then topped off with a seared foie gras medallion drizzled with its own reduction. It’s finally surrounded by a medley of chestnuts, figs, and porcini.