If you like foie gras, there’s something incredibly decadent about searing your own at home. In part, you are not limited to the invariably tiny pieces that you get for eighteen bucks at a restaurant. We got a whole lobe, wacked off about a third of it, cut slices about about 3/8-inch, and then seared them. Got roughly 5 good-sized pieces, served on toasts and drizzled with a reduction of Chambers Muscat and figs. Drank a 2003 Mr. K The Noble Man. Spectacularly good. The savory of the toasts and the foie gras was a great foil with the richness of the wine.
Also had some Coho salmon with a basil cream sauce that was a very nice match with the 2007 Kosta Browne Sonoma Coast Pinot Noir. Not the same classic pairing as the foie/Noble Man, but it’s tough to beat salmon and Pinot.