F&W Star Chef Bill Taibe

RESTAURANTS: LeFarm, The Whelk (Westport, CT)
EDUCATION: Baltimore International Culinary College
My food is known as being aggressive, punch-you-in-the-face, almost overseasoned. I combine salty, sweet, sour, bitter flavors with really simple ingredients. We had one dish that created craziness around here called The Wicked. It’s a foie gras cake that we just made like a regular white cake, but with foie gras fat instead of butter. We served it toasted for dessert in the late summer with warm foie gras caramel and a velvety local peach gelato melting over the top….