white chocolate + foie gras =

It is not a flavor combination you come across everyday, but it is one you will not likely forget. The flavor affinities of foie gras encased in white chocolate is the epitome of sweet and savory.

A Study of Hudson Valley Foie Gras

Chef Robert Gadsby, the new Corporate Chef for Ridgewells Catering, did not disappoint when debuting his Taste of Spring menu for a group of Metro DC tastemakers.

The “study” included an outstanding combination of foie gras with pastrami and pineapple jelly as well as foie gras resting on top of toasted brioche, layered with bacon and topped-off with a quail egg (picture below).

The best was saved for last. I marveled at the “candy” truffle. It had a delicate and buttery textured center of foie gras that was perfectly chilled, embodied in a thick coating of white chocolate, and presented as a “candy” truffle. It was intriguing and… well, rather brilliant.

foie gras + white chocolate = brilliant

This private tasting, was hosted in the elegant catering studio, at Ridgewells. Eat with your eyes, and savor more of Chef Gadsby’s outstanding food creations from this event. Click to view more Taste of Spring food photos.

Corporate Chef, Robert Gadsby joined Ridgewells in February 2011 with a background of 15 years in world cuisine. Gadsby specialty is progressive American cuisine. In his capacity as Corporate Chef, Gadsby is responsible for overseeing and directing the culinary vision of Ridgewells’ Social, Corporate, and Major Events Division.

Chef Gadsby has worked with an array of international chefs. The British-born Gadsby graduated from Westminster College in London with an Associate degree in Culinary Arts. He then completed a one-year externship in Milan with well-known chef Gualtiero Marchesi, an architect of Italian modern cuisine, before traveling to France, where he worked with legendary chefs Alain Chapel, Alain Ducasse and Joel Robuchon. Gadsby also spent time in Japan, Singapore and Thailand before heading to the United States, attending New York University and receiving a Bachelor of Arts degree in Hotel Restaurant and Institutional Management. He later earned a Master of Arts degree in Studio Arts, also from New York University.

Gadsby continued his work and refined his culinary craft in various restaurants under a handful of renowned chefs, such as Tom Colicchio at Mondrain, Thomas Keller at Rakel and Barry Wine at the Quilted Giraffe. Throughout his career, Gadsby served as executive chef at the Biltmore Hotel in Los Angeles, became a partner and served as concept chef for three establishments within Omni Hotels as well as served as chef and owner of Bedford by Robert Gadsby in Houston, Texas. Prior to joining Ridgewells, Gadsby was the Chef De Cuisine at Mussel Bar by Robert Wiedmaier in Bethesda Maryland.

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