Foie Gras Toast

In the latest episode of Eater’s “On the Fly” series, Samuel Clonts, the talented executive chef-owner of Sixty Three Clinton, takes on the challenge of creating a delicious dish using a unique combination of mystery ingredients. With a grocery bag filled with oyster mushrooms, frozen cherries, frozen crinkle fries, foie gras, lap cheong sausage, and tofu, Clonts puts his creative skills to the test.

As the camera rolls, viewers are taken on a culinary journey as Clonts transforms these seemingly unrelated ingredients into a stunning dish. The end result? Foie gras toast with a fine dining twist.

The foie gras, known for its rich and buttery flavor, pairs perfectly with the earthy oyster mushrooms and the sweetness of the cherries. The lap cheong sausage adds a touch of smokiness, while the tofu brings a creamy texture to the dish. And the frozen crinkle fries? They are transformed into a crispy and delicious garnish that adds a fun and unexpected element to the dish.

Clonts’ ability to combine these diverse ingredients into a cohesive and mouthwatering dish is a testament to his skill and creativity as a chef. The foie gras toast is a perfect balance of flavors and textures, making it a unique and unforgettable tailgate snack that is sure to impress even the most discerning foodie.

So the next time you’re looking for a creative and delicious dish to serve at your next gathering, take a cue from Samuel Clonts and think outside the box. Who knows, you may just discover a new favorite dish that will leave your guests raving for more.