Issue link: http://cp.revolio.com/i/32575
from the cocoa flavor, the apricot fla- vor, and the fennel flavor. All those mix together and also complement each other. In the dish, you have the visual part, texture from some crunchiness, and the soft texture from the apricots. They work very well together and complement each other.” Sommelier Baldwin’s love of wine stems from an early age. “What I really love about wine is the fact that there’s so much variation. People have been drinking wine longer than people have had the ability to write about it. It’s something that’s been intertwined in human culture for thousands of years,” he explains. “The more you learn about wine, the more exciting it is to pick up a glass and really see the differences between villages and definitely between countries. To see what nature does in making a different product at the end of the day.” Preparing for the International Battle At the Copa Jerez international competition in Spain, the duo will prepare the same three courses. The only difference, according to Bald- win, is they will be pairing the foie gras dish with a rare Sherry from the Jerez region. For the U.S. Finals, the sommelier chose an Oloroso that was available in the United States. How- ever, one of the judges suggested they use the rare, hard-to-find Gonzalez Byass, Matusalem, Oloroso Dulce Viejo VORS Sherry for the interna- tional final, which is much older and richer in taste. Bouquin and Baldwin are delighted with winning the U.S. competition and are looking forward to the Copa Jerez international competition. Chef says, “It’s very exciting. We did what we wanted to do for sure. As the compe- tition was moving along, we felt very confident about what we were doing. The food looked good and the wine was excellent. Now we’ve made it this far and we are anxious to go to Spain and represent the U.S. No U.S. team has won this before and it would be nice to be the first one.” 94 The Broadmoor Magazine | 2011 • 2012 THE WINNING RECIPE FOIE GRAS WITH COCOA NIB CRUST Apricot and Fennel Chutney, Oloroso Sherry reduction FOR 4 PEOPLE 4 SLICES OF FOIE GRAS (ABOUT 6 OZ EA.) FOR THE SHERRY REDUCTION 2 CUPS OLOROSO STYLE SHERRY 2 TBSP SUPERFINE SUGAR FOR THE CRUST: 1 OZ SUPERFINE SUGAR 0.1 OZ PECTIN 1 OZ GLUCOSE 1. FOR THE OLOROSO REDUCTION: IN A SAUCE POT, COMBINE THE OLOROSO AND THE SUGAR AND BRING TO A BOIL. THEN BRING TO A SIMMER AND REDUCE UNTIL YOU HAVE THE CONSISTENCY OF A THICK SYRUP. 2. FOR THE COCOA CRUST: IN A SAUCE POT, BRING TO A BOIL THE BUTTER, OLIVE OIL, GLUCOSE, PECTIN, AND SUGAR. COMBINE BY STIRRING CONSISTENTLY WITH A WOODEN SPOON. ADD THE COCOA BEAN, THYME AND CAYENNE PEPPER AND BRING BACK TO A BOIL. POOR ON A PARCHMENT PAPER AND PLACE ANOTHER PARCHMENT PAPER ON TOP AND ROLL WITH A ROLLING PIN UNTIL THE MIX IS VERY THIN. PLACE IN THE REFRIGERATOR AND CUT WITH A KNIFE TO THE SIZE OF YOUR FOIE GRAS. SET ASIDE. ½ OZ BUTTER UNSALTED ½ OZ EXTRA VIRGIN OLIVE OIL 2 ¼ OZ COCOA BEAN 1 TBSP, 1TSP THYME (CHOPPED) ¼ TSP CAYENNE PEPPER FOR THE CHUTNEY: 2 EA FENNEL (DICED) 1 CUP DRIED APRICOT (DICED) 1 TSP FENNEL SEED 1 CUP SIMPLE SYRUP Chef applies the finishing touch to the foie gras. 3. FOR THE CHUTNEY: IN A SAUCE POT, HEAT UP 1 TSP OF OLIVE OIL, ADD THE APRICOT AND THE FENNEL AND SWEAT FOR ABOUT 6 MINUTES OR UNTIL THE FENNEL BECOME TRANSLUCENT. ADD THE SIMPLE SYRUP AND THE FENNEL SEEDS AND SIMMER UNTIL THE LIQUIDS ARE ALMOST EVAPORATED. 4. PLATING: SEASON THE SLICE OF FOIE GRAS WITH SALT AND PEPPER. IN A VERY HOT SAUTÉ PAN, SEAR THE FOIE GRAS ON BOTH SIDES UNTIL YOU HAVE A NICE BROWN COLORATION. REMOVE THE FOIE GRAS FROM THE PAN AND PLACE THE COCOA CRUST ON TOP OF IT. FINISH COOKING IN THE OVEN AT 350º FOR ABOUT 4 MINUTES. SERVE THE FOIE GRAS ON TOP OF THE CHUTNEY AND DRIZZLE THE OLOROSO SYRUP AROUND THE PLATE.