Foie Gras Is the Best Way to Improve Your Foraged Vegetables

In this week’s episode of Tasting Notes, Pearl & Ash’s Executive Chef Trae Basore shows Rebelle’s wine director Patrick Cappiello how to make a foraged dish with fiddlehead ferns, morel mushrooms, green garlic and foie gras. To cut through the fat, Patrick then selects a dry riesling from Albert Boxler as the perfect complement to the dish.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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