Appetizers
July 19, 2012
Can't get foie gras at restaurants? Try 'faux gras' at Morgan's

faux_gras.JPG "Foie gras," which translates to English as "fat liver," has long been regarded as a delicacy among food connoisseurs. To their disappointment, a controversial statewide ban on the sale of the goose liver pate at restaurants went into effect July 1.

Which has led chef Russell Michel to create "a great twist on a negative direction for foodies." Michel oversees the four-star Morgan's restaurant at the Sheraton Grand Hotel.

"Let the fight continue about the ban, but let's do something positive with this situation right now," he e-mailed this morning.

His alternative to foie gras is a creation he calls "faux gras." The recipe includes "naturally harvested duck livers" with cognac and black truffle, that "looks, feels and tastes like foie gras," he said.

The seared faux gras is served on toasted brioche with nectarine-cherry chutney, port wine syrup and sunflower sprouts (pictured). It's $13 on the summer dinner menu.

Chef Michel is also a member of Sacramento Connect, the Bee's blog
and community news network, with his blog "Ask a Chef"
(www.fox40.com/news/cooking).

Morgan's is upstairs at the Sheraton, 1230 J St., Sacramento; (916) 341-4100, www.morgans-restaurant.com.

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