Nick Solares, fearless host of The Meat Show, finds himself at a seafood restaurant of all places on this week’s episode. But among all the fish, the arguable star of the menu at New York City’s recently opened the Pool is the foie gras, a compelling take on the contentious delicacy.
Crafted by chef Rich Torrisi, the foie gras goes through a labor-intensive process, employing some rather unexpected tools and techniques like dry ice and a cheese shaver that turn duck liver into beautiful ribbons. Watch the video above to find out how Torrisi came up with the dish that Solares calls the “highest expression of foie gras.”
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