August 2, 2012
The foie gras corn dog is an upscale wiener to say the least. The carnival food gets an upscale update with foie gras sausage (made of chicken breast, foie gras and pork fat back in lamb casing) and buttermilk batter. It's finished with cornichon relish, housemade cognac mustard and espelette pepper. The creator, executive chef John Critchley of Urbana restaurant, refers to it as a beginner's foie gras experience.
If you're not as keen on foie gras, you could always try these corn dog muffins instead.
Image Sources:
.
