slideshow

Animal Chefs Show Meadowood How Foie Gras is Done

Photo: Joey DeRuy

Chefs Jon Shook and Vinny Dotolo of Animal in L.A. dropped in on the Restaurant at Meadowood in St. Helena this week as part of Meadowood's 12 Days of Christmas dinners. The pair guest-cheffed on Day 4 of the ongoing event, which features different acclaimed chefs from around the country paired with local winemakers. The centerpiece of Shook and Dotolo's menu was an almost dessert-like, peanut-buttery plate of seared foie gras garnished with parsnip and yam purées, torched marshmallow, a honey glaze, and crumbled pecan brittle. The dish was clearly given the hero spot in this five-course meal, paired with the oldest vintage of the evening, Schramsberg's 1996 Reserve, and the beef course that followed felt almost unnecessary. Check out our slideshow to see the chefs at work on this awesomely decadent, seasonal dish.

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