Back from my trip and decided to dig into my stash of frozen foie gras medallions and since the bottle of 2017 Sauternes is a full bottle there’s going to be a few (likely three) consecutive days of seared foie gras. I know I wasn’t aesthetic with this dish, but, it’s very flavorful because a vintage port balsamic reduction is added amd it’s accompanied by fresh pineapple that has been simmering in vintage port and aged balsamic. Main course marinated hanger steak and smashed black truffle yellow potatoes with a 2022 Paso Robles. The hanger steak was seared in the same pan as the seared foie medallions with the remaining foie gras fat.