Grub Street Los Angeles has been doing a feature called The Food Chain where chefs nominate a favorite dish they have eaten recently and then the chef that created the dish nominates a dish that he has enjoyed recently and the "chain" continues. Newly crowned iron chef Jose Garces was the most recent chef to nominate a dish, Foie gras loco moco. This dish was created at Animal in Los Angeles. The chef there described his dish thusly, "just a dirty-ass teriyaki bowl with sweet and garlicky flavor."
The dish is basically a quail egg on top of foie gras, on top of pan fried spam, which is sitting on a burger patty, which is sitting on "special" rice, and the whole thing is drizzled with Sriracha(cock sauce), maple syrup, and terriyaki.
Really? Fois loco moco?
That's like making Grade A5 Wagyu Corned Beef Hash,
or possibly Foie gras tacos
Heck there have even been foie gras ice cream sandwiches made!
My question to you is: If you could use a "high end ingredient" to make a "low end dish" what would you make?
In honor of Superbowl I'm going with a 7 Layer dip of:
A5 Wagyu Beef (240$ per pound) Braised in Macallan Fine Rare Vintage Scotch ($38,000 per bottle)
Birds nest (US$5,000 per pound)
Foie gras (100$ per pound)
Beluga caviar ($2500 per pound in the United States)
Crispy shoe string fries of La Bonnotte potatoes (350$ per pound)
White Truffle ($2700 per pound)
Topped with edible gold leaf (46$ for 25 sheats)
Total: $49,936 + Chips (expensive ones)
Grand Total: $50,000 World's Most Expensive 7 Layer Dip
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