On the Road with with Chefs Charlie Kleinman, Jake Des Voignes, and Ryan Farr (Montreal, Quebec, Toronto, Buffalo, and New York)
By Chef Charlie Kleinman
Four pounds of foie gras. That, according to the best estimates of the three of us (all chefs with ample experience working with foie) is how much we consumed of the lipidinous substance in our two-hour dinner at Au Pied De Cochon. Certainly after a goring…