Sunday, June 17, 2007

Top Vancouver restaurateur drops foie gras from the menu

I have to admire the honesty of Vancouver, BC chef Pino Posteraro who rather than running a line of BS about dropping foie gras from his menu because he wanted to make a statement about how inhumanely the ducks were treated, just comes out and says he's caving in to pressure from animal rights advocates.

I make phenomenal foie gras but I took it off [the menu]. It's a business decision because people are protesting, in a shy way, about the way it is made," says Pino Posteraro, chef and owner of Cioppino's.

"But by all means I love it -- it has something to do with hundreds of years of tradition. But when it becomes a liability instead of an asset . . . ," says Posteraro, his voice trailing off.

Top Vancouver restaurateur drops foie gras from the menu


yoshi said...

There are a lot of good comments in this article. The following quote speaks more truth about the so called "animal rights" folks:

"What fires me up about this whole debate is they're picking on something that's very, very small. There are far worse things that never become an issue," he says. "If I say no to foie gras, then there should be no chickens or eggs unless it's organic."

Steve said...

I'm curious to know what exactly he means by people protesting "in a shy way." Does he just mean that he was getting letters as opposed to having activists picketing outside his restaurant and hurling insults at his customers?

Also, I sort of feel like battery cages and gestation crates ARE an issue. When you have arguably America's most famous celebrity chef eliminating them from his empire, Burger King and Smithfield paying lip service to phasing them out, and every pro-foie blogger bringing up factory farming practices as a dubious "point" in their argument, I would say that it is an issue people are aware of.

The Foodist said...


I think the reason this has become such a hot button issue is because of the spotlight the food industry has gotten in the last few years.

Its not hard to notice how much attention the CA Foie ban has gotten, and they arent stupid. They saw that and decided to go full steam.

Secondly, this is also a battle of misinformation. The activists know that 90% of the population has no idea what Foie Gras is and its to their advantage at that point. Feed the populas sob stories about how "terible and inhumaine it is to treat the animals like this" and you immedietly has public sympathy.

but what can we do other then counter-educate? Foie is still a niche market item. As such not many people understand it.

Posteraro knows that this battle is lost, but lets hope not the war.

FaustianBargain said...

at the end of the day, no matter how anyone feels about foie gras..i think people matter. food takes a different dimension in a hostile environment.

when i was growing up, we will gather the tribe and eat out if even one member of the family brigade in the kitchen who is preparing our food is in a particularly nasty mood. i do believe(and it may be naive)that the feelings of the cook and the surroundings seep into the food..regardless of what luxury ingredients you use or how fancy the linen is or how excellent the food tastes..if you dont have good company and the environment is not conducive to a satisfying, soul burping meal, it just isnt worth it.

any negativity with respect to food is like offering a child a wonderful, big ice cream cone with sand sprinkled over it. who wants that? is it worth it? imo, no. you cannot enjoy food when those around you dont. we live in a complex, porous society whether we want to accept it or not. to me, the foie gras people or the omnivores complaining about the 'others' is proof in itself that they need validation and approval for their food choices.

my 2c.