Monday, Mar 19, 2012 - 2:00 PM
Chef Bob prepares this delicate foie gras in a traditional French style but with a flare of his own, over caramelized granny smith apples and cognac raisins with candied pecans. Paired with this dish is a soft Australian Pinot Grigio that has hints of fresh citrus fruits to compliment the sweetness of the apples and raisins. Chef Bob teaches his guest Lacey to prepare a sauteed veal tenderloin over a diced ratatouille in a yellow tomato, green olive and roasted garlic sauce. D
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