Foodies With Benefits

Haven Gastropub Welcomes Five Guest-Chefs to ‘Fight For Foie’ This Monday

Seared foie gras at dearly departed Sona
Seared foie gras at dearly departed Sona Photo: Kevin Eats

The fight is officially on for the rights of foie gras enthusiasts at Haven Gastropub + Brewery in Pasadena, home of pastry chef Santana Salas’s foie gras cheesecake. This Monday, March 12, exec chef Greg Daniels is welcoming Waterloo & City chef Brendan Collins, Eveleigh’s Jordan Toft, Public Kitchen & Bar’s Vartan Abgaryan, Alex Reznik from La Seine, and David Coleman of Michael’s on Naples for a $100 seven-course pre-fixe dinner of dishes heavy on the foie, with 100% of proceeds going to The Coalition for Humane and Ethical Farming Standards (AKA C.H.E.F.S.).

Plates will veer from the norm, as Daniels plans to whip up a breakfast-for-dinner dish of blood biscuits and duck bacon with foie butter, Reznik will focus on a foie soup with chicken skin, and Abgaryan will pair za’atar crusted squab with a foie gras pastilla.

Check out the full menu below, and make reservations for the limited-seating, 7:30 P.M. dinner at 626-768-9555. No extra charge for braving any potential protestor gauntlets.

“Fight for Foie” Celebration Menu
(menu subject to change based on availability)
$100 plus tax and gratuity
$30 beverage pairings

Amuse Bouche

Smoked Foie Gras Torchon
Oatmeal Crumble, Sorrel
(Jordan Toft, Eveleigh)

“Foie for Breakfast”
Blood Biscuits, Whipped Foie “Butter,” Picked Cherry Jam, Duck Bacon, Quail Egg
(Greg Daniels, Haven Gastropub +Brewery)

Creamy Foie Soup
Chicken Skin, Bottarga, Hearts of Palm
(Alex Reznik, La Seine)

Tortellini in Duck Tongue Brodo
Foie Gras & Rhubarb, Beech Brown Mushrooms, Micro Celery
(David Colman, Michael’s on Naples)

Wild Escolar
Roasted Foie Gras, Petit Pois à la Francais, Sauce Albufera
(Brendan Collins, Waterloo & City)

Za’atar Crusted Squab
Foie Gras Pastilla, Fennel, Meyer Lemon
(Vartan Abgaryan, Public Bar & Kitchen)

Foie Gras Cheesecake, Foie Gras Bon Bon
Vanilla Crumble, Hibiscus Gel, Micro Tangerine Lace
(Santanna Salas, Pastry Chef, Haven Gastropub +Brewery)

Haven Gastropub Welcomes Five Guest-Chefs to ‘Fight For Foie’ This