The Narrow and Deep
A 1" foie gras torchon cube with a black truffle shaving & brioche crumb — concentrated luxury at the bottom of the funnel
Narrow and deep beats broad and shallow. People will pay a lot more to be in a really, really curated room.
Why this bite? Howard's doctrine is narrow and deep. This foie gras cube is three ingredients, concentrated to the bottom of the funnel.
The Story
Givner's operating doctrine for the next chapter: narrow and deep beats broad and shallow. The summits will never scale to ten-million-dollar events. But the people inside the curated room will pay more, return more often, and recommend more peers than any volume play will ever generate. This bite is that doctrine compressed: foie gras, black truffle, brioche — three ingredients, intensely concentrated, designed for the bottom of the funnel where the real money lives.
Ingredients
- Foie gras torchon (cut into 1" cubes)
- Black truffle (shaved)
- Toasted brioche crumb
- Sauternes gelée
- Fleur de sel
- Cracked pepper
Preparation
- 1.Cut foie gras torchon into 1" cubes; chill.
- 2.Roll each cube lightly in toasted brioche crumb.
- 3.Top with a single shaving of black truffle and a dot of Sauternes gelée.
- 4.Finish with fleur de sel.
More from this collection
People — Howard Givner
The Rebirth Day
A 1" beet-cured salmon cube on rye with horseradish crème & a single dill frond — the clarity the calendar gives you when the scans come back clear
The Clubhouse at the Door
A 1" wagyu cube glazed in bordelaise on a polished mahogany coin — admission strictly curated, vendors out except as sponsors
The Picks and Shovels
A 1" heirloom-tomato gazpacho cube wrapped in prosciutto — the people who actually build the rooms