{"id":2066,"date":"2012-07-17T10:31:16","date_gmt":"2012-07-17T17:31:16","guid":{"rendered":"http:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/?p=2066"},"modified":"2012-07-17T10:31:34","modified_gmt":"2012-07-17T17:31:34","slug":"foie-gras-goes-underground-at-california-duckeasies-from-bloomberg-news","status":"publish","type":"post","link":"https:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/index.php\/2012\/07\/17\/foie-gras-goes-underground-at-california-duckeasies-from-bloomberg-news\/","title":{"rendered":"Foie Gras Goes Underground at California “Duckeasies” – from Bloomberg News"},"content":{"rendered":"

http:\/\/www.bloomberg.com\/news\/2012-07-17\/foie-gras-goes-underground-at-california-duckeasies-.html<\/a><\/p>\n

\"Forbidden<\/p>\n

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Kevork Djansezian\/Getty Images<\/p>\n<\/div>\n

A Foie gras dish is prepared at a restaurant in California.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n

\u00a0<\/p>\n

On July 15, about a dozen people walked into a cozy San Francisco restaurant with a window sign reading \u201cprivate event\u201d to savor foie gras, California<\/a>\u2019s newest forbidden fruit.<\/p>\n

They paid $100 apiece for \u201ca 10-course tasting of quasi-legal goodness,\u201d according to the online notice<\/a> for the\u201cDuckeasy\u201d event. Each received an e-mail with the address only hours before the first sandwich of Wonder bread, grape jelly and foie gras mousse was served.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\u201cI want to support the people who believe in foie and who will defy the rules,\u201d Jolanda Nuestro, 48, a homemaker, said at the communal table before a toast broke out: \u201cTo foie!\u201d<\/p>\n

\u201cTo being force-fed foie!\u201d another guest added.<\/p>\n

Two weeks after California\u2019s ban on selling and producing the fatty duck liver, chefs are hosting clandestine events, offering it as a free side dish or selling it to regulars without listing it on the menu.<\/p>\n

In an unscientific survey, four of eight restaurants visited in the two weeks since the ban offered foie gras. Four that had it on their menus before the ban refused to serve it when asked.<\/p>\n

David Rieken, 49, a personal assistant from San Francisco<\/a>\u00a0who discovered the Duckeasy dinner through a friend, said he was drawn in part because of its secretive nature.<\/p>\n

\u201cI would be lying if I said there wasn\u2019t a certain exclusivity that is cool and a defiance against a law that we think is rooted in double standards,\u201d Rieken said while sipping a glass of French red wine before dinner.<\/p>\n

Eating Up<\/h2>\n

The 2004 law that went into effect July 1 is backed by animal-rights activists who say force-feeding ducks and geese through a tube to produce a fat liver is cruel. Violators are subject to a fine of as much as $1,000 per infraction, and as much as $1,000 for each day it continues.<\/p>\n

Daniel Mallahan, 27, a San Francisco resident and one of the Duckeasy dinner\u2019s chefs and organizers, said the event fell within the law.<\/p>\n

\u201cWe\u2019re not charging for foie at all,\u201d Mallahan said.\u201cWe\u2019re charging for tickets to an event. None of the foie is actually from the state of California. That\u2019s not really an issue.\u201d<\/p>\n

On July 14, the Presidio Social Club, a San Francisco restaurant, drew a crowd to savor a $20 seared foie gras slider garnished with pineapple and a main dish of steak with an $18 foie gras side in honor of Bastille Day.<\/p>\n

Dead Either Way<\/h2>\n

The restaurant, once a barracks in the Presidio of San Francisco, a former Army post near the Golden Gate Bridge that is now a national park, is on federal land and immune from the state law, owner Ray Tang, 44, said during the dinner.<\/p>\n

\u201cWe\u2019re really not in California,\u201d Tang said.<\/p>\n

Jim Lewis, 43, a San Jose computer engineer, and his wife, Susan, ordered the sliders.<\/p>\n

Animals are raised for food and \u201cwe\u2019re going to end up eating them anyway,\u201d Lewis said. \u201cIt\u2019s not like it makes sense to treat them very well and then turn around and kill them and eat them.\u201d<\/p>\n

Outside, about 20 protesters held photos of animals being force-fed and chanted \u201cThere\u2019s no excuse for animal abuse!\u201d as police stood by.<\/p>\n

\u201cAs of July 1, virtually every single restaurant in the state is now complying with the law,\u201d Dana Portnoy, 32, one of the protesters and a Bay Area campaign organizer for the Animal Protection and Rescue League, said in an interview. \u201cSo the law is working despite the fact that they\u2019re trying to evade enforcement.\u201d<\/p>\n

Liver Lovers<\/h2>\n

The threat of enforcement is not deterring some chefs in Southern California<\/a>.<\/p>\n

At Cafe Mimosa in San Clemente, about an hour south of Los Angeles<\/a>, those in the know ask for the \u201cfancy bread.\u201d<\/p>\n

\u201cIt\u2019s family, it\u2019s friends,\u201d said Antoine Price, the restaurant\u2019s general manager. \u201cYou have to be known. I\u2019m not trying to blatantly put it out there.\u201d<\/p>\n

Hot\u2019s Kitchen, just steps from the Pacific Ocean<\/a> in Hermosa Beach, lists \u201cThe Burger\u201d with foie gras as a\u201ccomplimentary\u201d side. The dish, topped with balsamic thyme onions and whole-grain mustard, costs $13, more than double the other burgers.<\/p>\n

Opponents of the law say serving the liver free gets around the ban since the legislation prohibits only its sale. Supporters say it violates the law because customers know they are paying to get foie gras.<\/p>\n

Pot With That?<\/p>\n

\u201cI live in a state where I can buy marijuana down the street, but I can\u2019t buy foie gras,\u201d Sean Chaney, 45, chef and owner at Hot\u2019s Kitchen, said in an interview at the restaurant.\u201cThere\u2019s something fundamentally wrong.\u201d<\/p>\n

No law enforcement<\/a> has attempted to halt the practice, Chaney said.<\/p>\n

\u201cI\u2019m never going to stop serving it,\u201d Laurent Quenioux, a French-born Los Angeles-based chef who operates a pop-up, or a temporary restaurant, called Bistro LQ, said in a telephone interview. \u201cThere\u2019s law as a society that makes sense, there\u2019s law that you don\u2019t wish to follow and this is one of them.\u201d<\/p>\n

The Los Angeles Police Department<\/a> hadn\u2019t issued any citations, Officer Karen Rayner, a spokeswoman, said in an e-mail last week.<\/p>\n

Kathleen Brown, deputy director of the San Francisco Department of Animal Care and Control, said while her agency hasn\u2019t issued any citations, it\u2019s investigating a complaint.<\/p>\n

Illicit Pleasure<\/h2>\n

Hot\u2019s Restaurant Group Inc., which owns Hot\u2019s Kitchen; Hudson Valley Foie Gras, a Ferndale, New York-based producer; and Association des Eleveurs de Canards et d\u2019Oies du Quebec<\/a>, a Canadian nonprofit representing foie gras producers, on July 2 sued to block the law.<\/p>\n

The ban has been a boon for private chefs, said Jeffrey Nimer, owner and chef at Haute Chefs in Los Angeles, who prepares French cuisine in people\u2019s homes at a rate of $125 to $350 per person. He said the ban doesn\u2019t apply to foie gras prepared in private residences.<\/p>\n

\u201cDemand has gone way up,\u201d Nimer said. \u201cIt\u2019s just like Prohibition. The more you say it\u2019s not allowed, the more people are going to want it.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

http:\/\/www.bloomberg.com\/news\/2012-07-17\/foie-gras-goes-underground-at-california-duckeasies-.html Kevork Djansezian\/Getty Images A Foie gras dish is prepared at a restaurant in California. \u00a0 On July 15, about a dozen people walked into a cozy San Francisco restaurant with a window sign reading \u201cprivate event\u201d to savor foie … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-2066","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\r\nFoie Gras Goes Underground at California "Duckeasies" - from Bloomberg News - CDFA's Planting Seeds Blog<\/title>\r\n<meta name=\"robots\" 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