What will the Michelin-level chef make with a grocery bag of oyster mushrooms, frozen cherries, frozen crinkle fries, foie gras, lap cheong sausage, and tofu?

One of the most common ways to serve it is as pâté de foie gras, a puree with a minimum of 80 percent goose liver. But pâté can be made from many things (the word comes from the French for "pie").

delmonico1 grand charcuterue bd.jpgMarcelle Bienvenu, NOLA.com | The Times-Picayune Jan 13, 2014 Jan 13, 2014 1 min to read delmonico1 grand charcuterue bd.jpg ...

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Foie gras is a controversialingredient, but those who eat it know it's darn good. Swing by Faun on Saturday or Sunday between 11 a.m. and 3 p.m. for the decadent brunch entree ($24, service ...