Jim Christiansen’s Elegant Chicken Liver Tart

© Eliesa Johnson

By Christine Quinlan Posted February 08, 2016

Here, the anatomy of F&W Best New Chef Jim Christiansen’s chicken liver tart.

F&W Best New Chef 2015 Jim Christiansen, of Heyday in Minneapolis, has taken a French picnic staple–chicken liver pâté–and transformed it. His elegant chicken liver tart is also a showcase for in-season vegetables. “It’s a labor-intensive dish considering how simple it looks,” he says. “When we get 10 orders at once there are a lot of hands moving really fast to make them.” 2700 Lyndale Ave. S.; heydayeats.com.

1. Carrot tops
Christiansen believes in root-to-stalk cooking.

2. Onion jam
A classic accompaniment to pâté; Christiansen’s changes with the seasons.

3. Onion powder
Yellow onions—dried, baked and pulverized—resemble soil.

4. Pickled radishes
Christiansen pickles raw radishes so they’re tangy.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories
powered by ZergNet