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Article: Chicago Saying Au Revoir to Foie Gras
- Article from:
- AP Online
- Article date:
- August 14, 2006
CopyrightCopyright 2006 Associated Press/AP Online. This material is published under license from the publisher through YellowBrix, Alexandria, Virginia. All inquiries regarding rights should be directed to YellowBrix. (Hide copyright information)
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CHICAGO - These are dangerous times for waterfowl in Chicago.
With the city's ban on foie gras - a delicacy made of duck and goose liver - days away from going into effect, upscale restaurants in the city are serving it up like never before. They've put together special menus featuring it in course after course - searing it, chilling it, throwing it into salads and turning it into sauce.
At the same time, foie gras (pronounced fwah-GRAH) enthusiasts are cooking up a lawsuit to keep it on menus or put it back after the ban takes effect Aug. 22, holding fundraisers to finance their fight and asking diners to sign petitions in support of it.
And those diners? They're savoring it a lot ...