The California foie gras ban is coming on July 1, and more than 100 prominent chefs down there have signed a petition in protest, providing their own alternate set of rules for feeding geese and ducks to make their livers all delicious/morally reprehensible. They're calling themselves the Coalition for Humane and Ethical Farming Standards—here's their charter and the full list of chefs/restaurants you'll want to support/boycott if you're in Califoria. Included among many others are:
· Chris Cosentino, Incanto, San Francisco · Dominique Crenn, Atelier Crenn, San Francisco · Gary Danko, Gary Danko, San Francisco · Traci Des Jardins, Jardiniere, San Francisco · Thomas Keller, The French Laundry, Napa · Sang Yoon, Father’s Office, Los Angeles
I have a big lobe of California foie gras in the freezer that a friend brought up for me to commemorate the ban. I've never made it before—what's the best way to cook a big lobe of foie gras? I'm thinking either slice it up, sear, and serve with some morello cherry preserves that another friend made or KILL MYSELF BECAUSE I AM EVIL (and that friend, too, not in that order).