foie gras doughnuts a fattening fad

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First there were the foie gras doughnuts introduced by Bill Telepan at New York's Telepan. Next there was the foie gras jelly doughnut of Gabriel Rucker at Le Pigeon in Portland. Then last week, Will Gilson of Garden at the Cellar in Cambridge (Mass) presented seared foie gras and donuts with rhubard and picked fruit (recipe here) at starchefs.com Rising Stars Revue in Boston.