As always, the plan is to profit off the latest unbalancing government dictum, in this case the City of Chicago's decision to outlaw (!) foie gras. Others are finding ways to cash in on the impending shortage, and there's no reason to let them have all the fun. Since I live in the Harrison Arts District of Oak Park, just four blocks outside the city borders and on a major thoroughfare to/from downtown, I've decided the best thing would be to open a suburban (but only just) restaurant specializing (revelling?) in foie gras. All I need is a backer. Call it Eat Free or Die, Vive la Liverte, or maybe even Coup de Gras. Serve up the forbidden fruit in every course, from the amuse bouche to the after dinner mints. With several vacant storefronts on Harrison at the moment, it shouldn't be too hard to find the perfect location -- of course this would be tiny, a boutique restaurant with boutique prices. (Remember, regulation is turning this stuff into culinary crack! Practically a sure bet.)
July 14, 2006
Harrison Arts District? Wow. That area must have changed a lot since my rough-and-tumble days growing up on the 900 block of south Taylor. Now I've got to tell people I grew up in an arts district? What will become of all my hard-earned street cred?
Street cred? Get with the program man... you were supposed to trade that shit in a long time ago...
Seriously though, it's not the big deal it sounds. They just have some little studios and galleries over on Harrison, along with a bunch of empty storefronts. I think they're trying to develop further, but for some reason it's slow going.
They can have my grilled foie gras with cherry chutney and peppercorn brioche when they pry it from my gold, dead, and tastefully bejewelled fingers!
foie gras is illegal in chicago? what a weird country you live in : ).
isn't it crazy?
If more people knew exactly how fois gras is made, fewer of them would wonder why it's being outlawed. It's one of the most brutally inhumane industries in existence, perhaps even worse than factory farms.
Think about how you'd feel if you had to endure the egregious torture required to produce fois gras.
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