Chris Mahler, Restaurant Chef, Austin CC
Chris Mahler, Restaurant Chef for Austin Country Club, is gearing up for the changing season with his take on a foie gras terrine.
He pairs the dish, which he expects to feature on fall menus at the club, with cranberry gelee, brown butter and balsamic purée, duck fat ‘snow,’ and thyme and fennel cracker.
“I’m proud of this dish because of its presentation and flavors,” says Mahler. “It’s elegant, modern, and the flavors are nostalgic for me because of the holidays.”
Mahler says he finds most success in dishes that are balanced, seasonal, and not overly complicated.
“I hope some chefs are inspired by this dish,” he adds. “I think it’s a fun way to redo a classic preparation of foie gras.”
