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Seared Ahi Tuna with Portabella Mushrooms, Spinach, Pinot Noir Sauce and Foie Gras Arancini
September 10 @ 4:30 am – 6:00 pm
We featured this delicious dish at our five course foie gras dinner at The Flavor Studio last year. It’s a fantastic plate with or without the seared foie gras. The Pinot Noir sauce requires quite a process (three days) to prepare, but it is worth it. It’s so delicious! The arancini adds just the right crunch (a ball of risotto stuffed with a cube of foie gras, fried until crispy).