When you let a culinary master and decorated chef like Timothy Hollingsworth’s imagination run wild, only good things can possibly happen. And considering the world class experience he has under his belt working with master chefs like Thomas Keller, Alain Ducasse, and Gordon Ramsay, one can expect nothing less than otherworldly cuisine to come out of his kitchen.
So when the public first got word of the foie gras funnel cake that Hollingsworth was serving up for brunch at his Downtown Los Angeles restaurant, Otium, the collective shudders that we’d expect from most folks were actually replaced with wonder and excitement from a city now used to gastric outliers such as phorittos and ramen burgers.
Though on paper, the sound of the dish should surely evoke images of the all-fried-everything caloric madness at the county fair. Yet in the hands of a chef as skilled as Hollingsworth, what is presented is a masterpiece wherein the funnel cake is a canvas for the vibrancy and decadence of foie gras mousse, strawberries, shaved fennel, and balsamic reduction.
It’s a bite that emphatically puts the lipstick on the pig and leaves one asking for a second date.