Foie Gras Toast

Samuel Clonts, executive chef-owner of Sixty Three Clinton, steps up to the plate for the next Eater "On the Fly" challenge! What will the Michelin-level chef make with a grocery bag of oyster mushrooms, frozen cherries, frozen crinkle fries, foie gras, lap cheong sausage, and tofu? Watch how he transforms these mystery ingredients into a tailgate snack with a fine dining twist.