Life After Foie Gras - Digest - Los Angeles magazine
 
 

Life After Foie Gras

Following the fatty duck liver ban, here’s how L.A. chefs are moving on

Joining the Pit Crew
“In the summer I was working a lot with Reed avocados from J.J.’s Lone Daughter Ranch, which I love for their exquisite texture and richness. All in all, cooking is still exciting.” —Josiah Citrin, Mélisse



Playing the Organs
“Nothing will replace foie gras—it’s like losing your all-star—but we have heart and tongue on the menu more often now. They have a decadent quality and are more challenging to cook.” —Vinny Dotolo, Animal



Calling All Animals
“Since the ban, I haven’t really looked back. Now when I am looking for that unctuous liver taste, I tend to favor chicken, rabbit, lamb, and calf’s
livers.” —Vic Casanova, Gusto



Buttering Up
“I like to use regular duck liver from Liberty Ducks in Sonoma, and then I add some butter to increase the fat content. It’s the closest thing to foie gras
I can create.” —Walter Manzke, République

 

Best New Restaurants 2012

Leave a comment:

showing all comments · Subscribe to comments
  1. David posted on 01/29/2013 09:12 PM
    There's always Las Vegas.
showing all comments

Advertisement

Subscribe to Los Angeles magazine
 
$(document).ready(function(){ $('#ctl00_MainFull_GenericControl4_uc73867103f2a245958f90e70d1ed893d5_pnlArticleContent').remove('p'); });