Listen up all you foieheads out there: In conjunction with Lollapalooza 2008, Chef Graham Elliot Bowles will be celebrating the return of foie gras, legally, to Chicago with Foielapalooza, “a three-day foie gras and music extravaganza featuring a nightly changing foie preparation inspired by and served with music from that evening’s headlining act.”
Foie Gras in Rainbows: Grilled foie gras with stewed blackberries, dehydrated raspberries, strawberry puree, blueberry air.
August 2: Wilco
Yankee Hotel Foie Gras: Cornnut-crusted foie gras with corn foam, caramel corn, popcorn shoots, candy corn Sunday.
August 3: Nine Inch Nails
Head Like a Foie: Poached foie gras torchon with black olive, black pepper, black licorice, aged balsamic.