Culinarians of Chicago Rejoice: Foie Gras is Back

Chicago's Gourmands, Epicures, Foodies and Foie Gras aficionados are all breathing a sigh of relief. Foie Gras is back on the menu in Chicago. The Chicago city council voted 37 - 6 to repeal the controversial ban. The ban was originally instituted two years ago. Alderman Joe Moore was inspired by Charlie Trotter's decision to no longer serve Foie Gras in his restaurant. Foie Gras is literally translated as "fat liver". It is made from the fattened livers of ducks or geese who have been subjected to gavage (force feeding by means of a tube or force pump). Alderman Moore saw this process as inhumane and considered it animal cruelty. While he was able to enlist the city council to support him, they faced fierce opposition from Mayor Daley as well as several sectors of the restaurant community. When questioned about his part in the Foie Gras ban, Charlie Trotter indicated that he'd never been in support of the ban. "I was appalled that Joe Moore decided to list my name as an advocate of this point of view... I have my own reasons for not serving this product".

For many chefs and restaurateurs, Foie Gras is considered a gastronomical indulgence that is steeped in history and tradition and not fodder for "half-hearted" reforms. All throughout kitchens in the greater Chicagoland area chefs are celebrating the repeal of the ban by changing their menus and hastily creating Foie Gras recipes in preparation for their customers who are arriving in droves for a taste of this delicious delicacy.

Foie Gras is a sumptuous and decadent addition to a meal either as a main course, an appetizer or as hors d'oeuvres. In honor of the lifting of the ban, I will share two of my most favorite hors d'oeuvres recipes that are made with Foie Gras. Either of these recipes can be enlarged to make them into main courses. I prefer them as more bite sized offerings. I created these recipes for my catering company. Since shutting down the company, I make these for my friends and family on occasion. They love them.

This recipe calls for Phyllo Dough so I will give you some pointers to make working with this dough as simple as possible. Phyllo Dough sheets are very fragile.