Vanilla Artisans EP: 3 Vanilla Foie Gras and accompanying dishes by Executive Chef Keven Lee

Throwback to 2009, Chef Keven Lee shares his culinary talent and passion for vanilla by using different origins of vanilla in three magnificent savory dishes. Vanilla’s use in sweet applications is very well known but its use in savory applications remains largely under explored and has endless opportunities. In this episode, Chef Keven Lee uses Tahitian Vanilla Fleur de Sel and a touch of Tahitian Select Ground Vanilla Beans to flavor his goat’s cheese panna cotta. He then scrapes a Madagascar vanilla bean for his Tomato Marmalade to compliment the tomatoes ripe sweetness. For la pièce de résistance, chef seasons a thin slice of foie gras with Tahitian vanilla Fleur de Sel to compliment the rich and sweet flavor of foie gras with the delicate notes of Tahitian vanilla.
If you are looking to host an unforgettable event, get in touch with Chef Keven (Cheven) Lee.

Special thanks to Chef Keven Lee.
Head to www.chefkevenlee.com/ to book the CKL team for your next extraordinary culinary experience.
Products used:
Tahitian Vanilla Fleur de Sel:
tahitiangoldco.com/collection...
Tahitian Select Ground Vanilla Beans:
tahitiangoldco.com/collection...
MadagascarBourbon Premium Vanilla Beans:
tahitiangoldco.com/collection...
Products available at:
Tahitian Gold:
tahitiangoldco.com/
Amazon:
www.amazon.com/stores/page/FA...
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