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Farewell to Foie: The 24 Best Dishes to Try Before The Ban
California chefs have been up in arms about the looming foie gras ban, which goes into effect on July 1, 2012. Countless dinners have been staged in order to create awareness, and animal rights activists have fought back making false reservationsto thwart their efforts. Even famed food system critic Michael Pollan has weighed in on the California-specific subject, stating in a New York Times piece that, “It’s really a way for people to feel like they’ve done something without doing anything... There’s so many more serious problems we’re not dealing with." The article continues:
Food fights have become increasingly common in statehouses and at kitchen counters alike, as new generations of chefs and their customers drift toward more animal-friendly products and methods of production. Indeed, opponents of the ban argue that factory farming — not foie gras, which has just two producers in the United States — is a much more serious issue in terms of public health and humane treatment of animals.
Local chefs have had trouble making headway with legislators, though, and it looks like July just might be the end -- for now at least. So in honor of the moratorium, our friends over at Grub Street LA penned a post on the 24 must-have foie gras dishes to have before the ban.
They certainly did pluck the best of the bunch; The Bazaar's cotton candy duck liver, foie gras loco moco from Animal, and the classic terrine de foie gras at Bouchon are amongst our favorites too. Will you be doing your own form of gavage attempting to consume these dishes before July 1? Is there anything they missed? Or are you glad that the goose liver will no longer grace our plates?
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