SAN FRANCISCO — California’s new ban on the production and sale of foie gras took eight years to go into effect, but restaurants have wasted little time in finding creative ways to duck the law.
The delicacy sparked the ire of animal rights’ activists because it is made from the engorged livers of ducks or geese that are force-fed through funnel-like tubes. It became illegal in the state this month to make or sell food derived from force-fed birds.
Restaurateurs and chefs, however, are using loopholes and clever wordplay to keep the dish on the market, a sign that passions run high on both sides of the issue.
Presidio Social Club, a restaurant located on a former military base owned by the National Park Service, began serving foie gras again on Saturday. Its owners claim the state ban does not apply to them since the eatery is on federal land.
Chefs at Hot’s Kitchen in Los Angeles County and Chez TJ restaurant in Mountain View, Calif., are giving away foie gras as free additions, arguing that the ban does not explicitly prohibit distribution.
Other establishments, like San Francisco’s Palio d’Asti, are offering to have their chefs prepare any foie gras brought in by customers.
