OC Chefs To Hold Foie Gras Dinner May 14
July 1 is coming. That's the day foie gras becomes contraband in California.
Haven Gastropub chef Greg Daniels, as Shuji reported earlier this month, is incensed by this, and has taken his anger to Sacramento, where he is asking the government to tread the middle road; Daniels wants laws to enforce standards in the feeding of ducks and geese for foie gras destined for California tables, rather than an outright ban on the food.
In a bid to raise awareness of the issue, Haven Gastropub will be hosting a multi-chef, multi-course foie gras dinner on Monday, May 14 at 7 p.m. The
six seven-course dinner, which will cost $80 plus drinks, tax and tip, will feature dishes from Daniels and his pastry chef, Santanna Salas, Yvon Goetz of The Winery, Ryan Carson of 'Pri-vē, Pascal Olhats of Pascal, John Cuevas of Crow Bar and Kitchen, and Tony Alcazar of the Bottle Room. Beer, wine and cocktail pairings will be available for $30.
Regardless of personal feelings on the issue, Daniels does have a point; California voters passed a referendum dealing with standards for chickens, rather than banning eggs outright. Shark fins were banned because there simply is no viable alternative to finning, but that is not the case with foie gras.
"I won't be able to serve foie gras, but McDonald's can still serve their cheeseburger, while the evidence is there against them," says Daniels. "I do not, and never will, support animal cruelty."
To reserve seats at the foie gras dinner, call Haven Gastropub at 714-221-0680.
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