LOS ANGELES — A line up of people streamed into an unmarked, dimly lighted storefront on Fairfax Avenue as night fell Friday, on a mash-up Los Angeles block catering to religious Jews and hungry hipsters. Before long, a smattering of protesters arrived.
Behind the glass doors, an act of culinary defiance was taking place.
In eight months, the sale of foie gras will be banned in California. But for seven hours on Friday night, at a restaurant appropriately known as Animal, three chefs presented an eight-course meal that was nothing short of a glorification of this soon-to-be outlawed delicacy. There was smoked foie gras, roasted foie gras, steamed foie gras and liquefied foie gras, injected into agnolotti. It was served with veal tongue, yogurt, prosciutto, mustard ice cream and truffles. There was even a foie gras dessert: a brownie sundae with foie gras Chantilly.
That’s one heck of a menu. It’s also a sign of PETA’s influence and the mindset of micromanaging legislator. John L. Burton jokes that he’ll sell Lipitor outside, unaware that fat is not what causes heart disease according to the latest scientific studies. He also makes a comparison to the start of prohibition – “Everyone was giving away the booze. Whatever makes them happy.” Mr. Burton seems unaware that prohibition was a failure, as was the foie gras ban in Chicago in 2006, which lasted barely two years. If this ban succeeds, health problems will persist, jobs will be lost, and freedom will be diminished, all because PETA believes the animals are mistreated. Regardless, the PETA lobby wins and Mr. Burton feels especially proud. That is ultimately what matters.
Will foie gras producers be eligible for state aid for jobs destroyed?