SACRAMENTO, Calif. — Only days left to order foie gras at a California restaurant.
Any restaurant that serves the fatty duck or goose liver after June 30 will be fined up to $1,000.
Foie gras is considered a delicacy in some culinary circles, often paired with toasted brioche and savored for its buttery richness.
Animal rights advocates shudder at the methods used to produce foie gras, in which birds are force fed via a funnel and long tube to create an engorged liver - a process known as gavage.
Those advocates mark the upcoming ban as a victory, but California chefs are eying the 2013 legislative session to overturn the ban and have found at least one senator who may author a bill on their behalf.
As the clock ticks down, Sacramento area restaurants are serving foie gras in a series of dinners and specials. Restaurateur Patrick Mulvaney said he has never seen the demand higher for foie gras.
"We're probably 50 percent ahead of our usual sales," said Mulvaney, who expects that figure to go higher as the ban approaches. " ...
As a state that's the epicenter of great food, it's absurd that we'd allow someone to take away something that's used as a delicacy for thousands of years."
The bill that bans the force feeding of birds in California, SB 1520, was introduced by former Senate President Pro Tem John Burton, D-San Francisco, in 2004 and signed into law by Gov. Arnold Schwarzenegger.
The ban allowed a 71/2-year sunset for the law to take effect, and a fine up to $1,000 once the ban was in place...
Source: Argentine Beef Packers S.A.
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