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Monday, June 18, 2012

Starbelly Pairs Beer with Foie, Offers Foiesages To-Go

Posted By on Mon, Jun 18, 2012 at 9:30 AM

click to enlarge JASON HENRY
  • Jason Henry

There's two ways for foie lovers to deal with the impending foie gras ban: Stay home accept a future of steamed vegetables, or pound the pavement to sample the last foie dishes. This is for those who have chosen the latter.

This week, Starbelly, one of the Castro's most beloved neighborhood restaurants, should be on your foie gras radar ("foiedar"?). On Tuesday, the restaurant will offer a four-course, beer-paired 'Farewell to Foie' feast. The bad sold out in 27 minutes. Thankfully, there's more good news -- one of the dishes, with beer pairing, will be available for dinner at Starbelly from Tuesday the 19th to Saturday the 23rd.

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The dish is a duck and foie sausage with caramelized onions in a port reduction ($12). The foie lends an unmistakeable richness and mild liver flavor against a backdrop of duck, pork, and a slight sweetness from sun-dried grapes. Chef Adam Timney used a careful hand when integrating the foie gras into the sausage, yielding a dish that is balanced and earthy without being cloyingly rich.

The beer pairing was chosen by Starbelly's resident beer savant Rich Higgins, former Brewmaster at Social Kitchen and Master Cicerone. Higgins chose Duchesse de Bourgogne, an oak-aged, sour Flemish Red beer. The classic brew aptly straddles the line between sweet and sour, with notes of cherry that elevate the foie and enough of a vinegar component to cut through the fat and balance the sweet onions.

In addition to getting you hooked on foie sausages, Starbelly is going the extra mile to eliminate your post-foie ban withdrawal symptoms. From Tuesday to Saturday, the sausages will also be available in take-away packs of 3 (4oz.) sausages with caramelized onions for $20. Grab some Duchesse de Bourgogne from one of our better beer stores for an expertly paired dinner at home. There's nothing like impressing your friends with post-ban, contraband foiesages. Living on the edge has never tasted so much like goose liver.

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Jason Henry


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