Pushing the Boundaries at Boundary Road

Boundary Road restaurant http://www.boundaryrd.com/on DC’s newly fashionable H Street NE is selling a foie gras peanut butter and jelly sandwich. Chef/owner Brad Walker is the genius behind this appetizer which magically combines some of my favorite food forms. The bread is thick cut, drizzled with olive oil and toasted on the kitchen grill. The jam is rhubarb–oh bliss–and the peanut butter and foie gras are Brad’s own recipes. The combination of the sweet, salty, rich and rustic makes for several very satisfying mouthfuls. My only advice: order your own and don’t be tempted to share with a friend. The sandwich is difficult to cut up neatly.  Next time, purely in the interests of a tidy table, I will go alone to Boundary Road and devour the whole doorstep, leaving not a crumb.

About Liz Barron

US Peace Corps Volunteer in Armenia. Permanent address in Washington DC. Deep roots in Northern Ireland and persistent Belfast accent. Blogger,cook, mother, grandma, Scrabble-player and enthusiastic world traveler.
This entry was posted in Cooking with the Crone, Crone in the Nation's capital, Culture with the Crone, Dangerous Obsessions, diet, fat, food and tagged , , , , , , , , . Bookmark the permalink.

One Response to Pushing the Boundaries at Boundary Road

  1. Jan Toms says:

    Have you any idea of the suffering endured by geese in the production of foie gras – force fed, their livers grow to twice their natural size – no creature should be treated so cruelly.

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