1st Course: Torchon of Foie Gras
Torchon of foie gras on brioche toast. Pickled Bing cherries, Rainier cherry chutney and Brook cherry coulis.
Notes: The foie gras was cold and therefore a little hard. But, the consistency was very fine and silky once I let it soften a bit. The brioche, to my delight, was toasted dry and crunchy - which made for loud cutting, but wonderful eating (I don't care for soft, mushy bread - especially brioche). My one complaint about the foie was that it was over-seasoned... the excessive saltiness distracted the subtle natural "liver-y" flavor that I enjoy so much in the foie.
The best part of this dish was playing with the different cherry elements. The pickled Bing cherries were a delight - not too sour, but with a hint of spices. The Rainier cherry chutney was probably the most complex - tart with a pretty prounounced hints of clove. My favorite, however, was the sweet and intense Brook cherry coulis, which I thought paired the best with the foie.