At Charlie Palmer's Dry Creek Kitchen in Healdsburg, chef de cuisine Dustin Valette serves a foie gras trio as an appetizer to demonstrate the three classic preparations: torchon, terrine and seared. ...

At Philadelphia’s Vintage restaurant last week the special was two delicately pan-seared pieces of foie gras perched atop toasted brioche with a berry coulis, garnished with fresh raspberries and a ...