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Californian restaurants hosting huge foie gras dinner -- April 16
Sounds like the cause for a major
demonstration at the restaurants. And some letters to the editors of
local newspapers in the meantime.
demonstration at the restaurants. And some letters to the editors of
local newspapers in the meantime.
San Jose Mercury News (California)
March 23, 2005 Wednesday MO1 EDITION
FO; Pg. 2
By Carolyn Jung
In a jab at the state's new law that will ban the production of foie
gras in California in 2012, chefs Jon Sears of the Dining Room
restaurant and Scott Giambastiani of Viognier restaurant, both in San
Mateo, will host a special 12-course dinner on April 16, with each
course featuring foie gras or duck. It's their way of supporting
California duck farmers and Sonoma Foie Gras, the state's only producer
of the delicacy made from the engorged livers of ducks and geese.
The dinner will be held at the Dining Room, 1602 El Camino Real in San
Mateo. Dishes include ''Ducksicle'' (a frozen Popsicle-type creation of
melon and duck cracklings); seared spiced foie gras with brandied Fuji
apple compote; and marinated wok-charred duck with ginger, soy and
coriander. Price is $250 a person; $300 with wine pairings. For
reservations, call (650) 349-5552.
March 23, 2005 Wednesday MO1 EDITION
FO; Pg. 2
By Carolyn Jung
In a jab at the state's new law that will ban the production of foie
gras in California in 2012, chefs Jon Sears of the Dining Room
restaurant and Scott Giambastiani of Viognier restaurant, both in San
Mateo, will host a special 12-course dinner on April 16, with each
course featuring foie gras or duck. It's their way of supporting
California duck farmers and Sonoma Foie Gras, the state's only producer
of the delicacy made from the engorged livers of ducks and geese.
The dinner will be held at the Dining Room, 1602 El Camino Real in San
Mateo. Dishes include ''Ducksicle'' (a frozen Popsicle-type creation of
melon and duck cracklings); seared spiced foie gras with brandied Fuji
apple compote; and marinated wok-charred duck with ginger, soy and
coriander. Price is $250 a person; $300 with wine pairings. For
reservations, call (650) 349-5552.
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