The Cod feels exactly about The Foie Gras Jelly Donut the way that he feels about Lady GaGa: 78% incredulous horror, 19% incredulous fascination, 3% wanting to write a check to the madrassa that will destroy our decadent society the quickest. (I would welcome a report from anyavailablePDX operative.)
We do, however, have Ms. GaGa partly to thank for this new musical composition, which I anticipate will be quite popular:
Comments
There was no donut on the menu that, but I are foie gras profiteroles at Le Pigeon in early 2008, and they were delicious. It sounded mildly shocking, but in the event they were balanced, mildly sweet and totally satisfying.
As was our meal in general at Le Pigeon, which I now happily recommend to anyone in terms of food, service, ambience, attitude, you name it.
I'm tethered to the SAN so I don't really qualify as a PDX operative, however.
There's a subset (but a substantial one) of the Portland food community that finds the commingling of junk food with high-end ingredients to be sophisticated whimsy.
"Housemade Pop-Tart" with creme fraiche? Been there, done that. Tillamook cheeseburger with a halved Krispy Kreme used as a bun? Yep. More than one place serving cotton candy as dessert.
It's gimmicky spooge, and thank God a lot of restaurateurs seemed to be figuring that out by the time I moved away.
Is the foie gras jelly doughnut that much different than foie gras with toasted brioche and roasted grapes? Or the foie gras "PB&J" at Blackberry Farms? Whimsy can be good.
There was no donut on the menu that, but I are foie gras profiteroles at Le Pigeon in early 2008, and they were delicious. It sounded mildly shocking, but in the event they were balanced, mildly sweet and totally satisfying.
As was our meal in general at Le Pigeon, which I now happily recommend to anyone in terms of food, service, ambience, attitude, you name it.
I'm tethered to the SAN so I don't really qualify as a PDX operative, however.
Posted by: Jay | Tuesday, 21 July 2009 at 06:59 PM
"that nite", I meant to type. (I'm all Chicago reform spelling, all the time, yo. At least for one word.)
Posted by: Jay | Tuesday, 21 July 2009 at 07:00 PM
There's a subset (but a substantial one) of the Portland food community that finds the commingling of junk food with high-end ingredients to be sophisticated whimsy.
"Housemade Pop-Tart" with creme fraiche? Been there, done that. Tillamook cheeseburger with a halved Krispy Kreme used as a bun? Yep. More than one place serving cotton candy as dessert.
It's gimmicky spooge, and thank God a lot of restaurateurs seemed to be figuring that out by the time I moved away.
Posted by: Kevin | Tuesday, 21 July 2009 at 07:50 PM
Is the foie gras jelly doughnut that much different than foie gras with toasted brioche and roasted grapes? Or the foie gras "PB&J" at Blackberry Farms? Whimsy can be good.
Posted by: Chuck Ramsey | Wednesday, 22 July 2009 at 05:09 PM