From Boundary Road:
“14 restaurants will participate in the Winter Foie Fest, which runs January 13th-20th, 2016. This will be the largest festival in the three-year history of the event, and the first year that restaurants located outside the H Street corridor will participate.
Full list of participating restaurants:
Restaurants will create and offer a foie-centric dish as a menu special for the duration of the competition, such as chicory Chai-rubbed foie gras with smoked pear french toast and poached persimmons (Boundary Road), pan seared foie gras with black pepper waffles and apple butter (Beuchert’s Saloon), and foie gras poutine (The Big Board).
The full list of dishes and a map of participating restaurants will be available on the festival web page, where diners will go to vote for their favorite foie gras dish. Everyone who votes will be entered to win a foie gras dinner for two prepared by chef Luke Feltz of Boundary Road and chef Teddy Folkman of Granville Moore’s.
This year the event drew support from D’Artagnan, which supplies premium Hudson Valley foie gras products to restaurants in the United States. They hope to help educate diners about responsible foie gras production. A resource guide is available for download on the festival page.”