Stewart Woodman, Heidi's (Minneapolis)
Rather than using the classic technique of rolling and slicing foie gras, Chef Woodman freezes the pâté mixture and gently forms it into a fragile undulating form. Its shape is reminiscent of contemporary architectural façades or a Richard Serra sculpture, and dramatically collapses as the material warms. Flower petals and grass-like greens give the dish the appearance of an object within a colorful landscape, and the foie gras' delicate earthy flavor is balanced by the sweet tang of dried cherries and date purée.
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