Dad ever force you to try new food? Well if your dad hasn’t tried foie gras yet, you better take him to this soon-to-be-illegal feast on Father’s Day. The Stag Dining group is serving a five-course meal prepared by Chef Jordan Grosser and Ted Fleury. Cocktail Lab and Kanon Vodka are pairing drinks for each dish. From sake poached foie gras to foie gras ice cream with a shot of vodka on the side, this is meant to be quite a dinner.
Location: Union Square neighborhood, the exact address will be e-mailed to ticket-holders on the morning of the event.
Time: Reception cocktail starts at 5 p.m.
Cost: $110 plus tax; Pricing includes cocktail(s) plus five courses of food