Foie gras to be star of Gala dinner
Foie gras is a staple for the Bangkok Chefs Charity Gala Dinner. At this year’s (the sixth) annual event, preparation for the duck liver dish has been assigned to executive chefs Jose Martin Ruiz Borja and Antony Scholtmeyer, who will be combining their cooking chemistry to create seared foie gras, smoked eggplant, tamarind and dried tropical fruit salsa.