The Morrell Foie Gras Club

Menu Part: 
Cuisine Type: 

A club sandwich meant to please epicurean tastebuds. Slices of terrine of foie gras, brioche and port wine-Vidalia onion jam elevate this classic to new heights.


For Port wine-Vidalia onion jam:
2 cups Vidalia onions, sliced
1 tsp. olive oil
1 1⁄2 tbsp. honey
1 tbsp. balsamic vinegar
1 cup Port wine
1 tsp. butter
1⁄2 tsp. fresh thyme, chopped

For the sandwich:
18 slices of brioche, toasted
1 cup port wine-Vidalia onion jam
6 11⁄2-oz. slices terrine of foie gras
12 pieces bacon, cooked
12 slices oven-roasted tomatoes
12 pieces red leaf lettuce


1. For the jam, sweat onions in olive oil until tender. Add honey, balsamic vinegar and Port wine. Reduce until onions are barely moist. Remove from heat, stir in butter and thyme; season to taste.

2. Spread each slice of brioche with jam. Lay slices of terrine on 6 slices. Place another slice of brioche atop terrine. Top with bacon, tomatoes, lettuce and last slice of brioche. Secure with toothpicks, slice and serve.

More From FoodService Director

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources