You haven’t done dinner in Portland until you’ve done dinner at Le Pigeon, James Beard Rising Star Chef Gabriel Rucker’s outrageously popular outpost. Combining the usual suspects with something totally unexpected is Rucker’s game, so it’s no surprise this spinach and foie gras dip appears in his new cookbook just in time for some seriously fancy football watching.

Gabriel grew up eating spinach-artichoke dip with tortilla chips while watching San Francisco Giants games in his parents’ den. So this is one of those favorite home dishes we adapted for the restaurant. At Le Pigeon we serve this dip in a brioche cup with seared foie gras — kind of like those bread bowls that people liked to do in the 1980s. But you can also serve it with tortilla chips or toasted slices of baguette.

Reprinted with permission from Le Pigeon