Apple Scraps Meet Foie Gras at Swift & Sons

Prime steaks may reign at the new Swift & Sons in Chicago, but Chris Pandel’s foie gras torchon also deserves some time in the spotlight. For the starter, Pandel plates a generous slice of the unctuous torchon with a sweet apple gelée he makes from the skins and cores of Pink Lady apples (the leftover flesh goes to the pastry department for caramel lollipops). The plate is made even...