In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Chef Christopher Gross named his iconic ABC Terrine after the A, B and C grades of foie gras used in the three most common preparations of the fine-dining staple, and each is represented here: pâté-like terrine, seared medallions and luscious mousse, one layered over...