|
|
Article: FOIE GRAS LEAVES ACTIVISTS WITH A BAD TASTE LAWMAKERS ASKED TO BAN FORCE-FEEDING OF BIRDS FOR DELICACY.(News)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- April 4, 2005
- Author:
CopyrightCOPYRIGHT 2005 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: KATHY GEORGEP-I reporter
Foie gras is a delicacy on the finest of menus, baked in rock salt at Rover's, dressed up with apples, currants and candied ginger at Cafe Juanita, or sprinkled with truffle oil at Maximilien in the Market.
A month ago, when Union chef and co-owner Ethan Stowell was featured as a "rising star of American cuisine" at the prestigious Beard House in New York, the Seattle restaurateur made foie gras part of the $115-per-dinner affair.
But is this gourmet chef's staple (pronounced "fwah grah") also an atrocity?
Around the country, animal rights activists have been pressuring restaurants to stop serving ...