This is not the final presentation, but merely the components that Miya and I had while tasting this dish.
We learned that Vermont cheddar cheese, as it ages, is a whole new ballgame. This one is 72 months aged, quite nutty, but good. I think we went from six months to eighteen, and all the way up to seven years, which was a good one.
We learned that maple syrup is not just maple syrup. We actually tasted four different grades, and the grade B, the final one, has a lot of antioxidants and is the best one, yet they call it grade B. The flavors are so different in all four, the kind you find in the store or at the airport is nothing compared to the good stuff.
So, seared foie gras, with 6 year old Vermont cheddar, amber grade Vermont maple syrup, macadamia nuts (nutty) tossed in maple syrup, and a parmesan toast soil. The result, foie gras is sometimes nutty itself when seared, is that it all comes together because the flavors are complementarily nuts, hahaha, and truly something deserving to be in a Vermont Cookbook, or at least the Chef's tasting menu.
