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  • FOIE GRAS FOR A CALIFORNIAN Anyone who's read my profile knows my love for foie gras. Because of the California ban on foie gras it is very difficult get this delicacy. Nearing the one year anniversary of the ban I had foie gras at Psycho Donuts in San Jose as they found a loophole by giving free foie gras donuts. On my last night at Vegas I came here for dinner. There were two items I had in mind: 1) Hudson Valley Foie Gras 2) Beef Wellington. I waited in anticipation for both items. The first dish was the foie gras. When I took a bite of this foie gras it reminded me when I last had foie gras at a California restaurant after the ban - it was at Boulevard in San Francisco. I took my time eating this foie gras. I cut the foie gras into thin slices. I placed the thin slices of foie gras with the bite sizes of pumpkin waffle. This provided a typical contrast of savory and sweet texture. I treated this foie gras dish as if it was the main dish. The main dish the Beef Wellington takes about 45 minutes to cook. I never had beef wellington before and it was worth the wait. The pastry had that golden crust. The beef was cooked perfectly medium rare. Some people think a steak that is medium rare is too red. I never understood some people's fascination of a well done steak. For the amount of money you pay for a great quality steak why destroy the quality of the meat. What I love about the Beef Wellington that it's only cooked one way - medium rare only. Chef Ramsay is making the statement that customers have to adjust to him and not the other way around. The customer is not always right. Overall having dinner at Gordon Ramsay Steak with a chance to have foie gras was great way to have dinner on my last night in Vegas.
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