With Chicago's ban on foie gras, made of liver from force-fed ducks and geese, just days away, restaurants are serving it like never before, and worrying about the ban's ramifications. "Now it becomes ... a constitutional thing," said chef Rick Tramonto. "My biggest concern is where it will stop." A group of foie gras-related businesses have formed the North American Foie Gras Association and hired a lobbyist to make their case as other cities, including Philadelphia, contemplate following Chicago's lead.
August 15, 2006 at 12:00 AM
1 minute read
The original version of this story was published on Law.Com
These are dangerous times for ducks and geese in Chicago.
With the city’s ban on foie gras — a delicacy made of duck and goose liver — just days away from going into effect, upscale restaurants in the city are serving it up like never before. They have put together special menus with names like “Foie Gras, Farewell To Our Good Friend” featuring that friend in course after course — searing it, chilling it, throwing it into salads and turning it into sauce.
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