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Celebration Snacks

Not quite foie gras, the faux version is delectable

By Lisa Zwirn

 |  Globe Correspondent  

  December 28, 2011

If you’re hosting a New Year’s Eve party and want to serve a luxurious pate that tastes as intriguing as its name, make faux gras. This vegetarian, chickpea-based spread masquerades as foie gras, the fattened goose or duck liver considered a delicacy by some. The mock version comes close, in essence, to the real thing. The pate is on the appetizer menu at Scampo in the Liberty Hotel. “It’s not a new idea, but it’s a different kind of dish,’’ says Scampo chef and co-owner Lydia Shire

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