Miami Chefs Join Foie Gras Debate

The July 13, 2006 issue of Miami New Times newspaper featured a long article about foie gras.

The article begins by describing the horrible process by which foie gras is produced:

"Watch how the birds are grabbed by their necks and a metal tube nearly a foot long is inserted down each of their delicate throats. Look how they squirm as a mush of cornmeal, oil, and salt is either manually or pneumatically pumped through these tubes and into the gullet. In a few hours this process will be repeated, then one more time later on, until a ten-pound bird consumes a daily intake of 400 to 500 grams of feed — amounting to 44 pounds of pasta being pushed into a 175-pound person."

Good News!
ARFF thanks Miami Beach's Escopazzo restaurant, and Johnny V's in Fort Lauderdale, who confirmed to New Times that they've stopped serving foie gras. The article also quoted Robbin Haas, the Chef at Chispa in Coral Gables who said, "Now that I've seen photos of it and watched videotapes of it, I'm not going to serve it anymore." And the chef at Pacific Time in South Beach noted that he no longer uses foie gras, and added, "I think it's a worthy boycott."

Encouraging News.
In the article, several chefs that serve the cruel product at south Florida restaurants are interviewed.

• Chef Michael Bloise said that although he has received many e-mails requesting that foie gras be removed from the menu at Wish in South Beach, "I can't say that I'm 100 percent in either direction." Chef Bloise is planning a visit to the Hudson Valley Foie Gras (America's largest foie gras farm) to learn more. Please encourage him to make the trip, and pay special attention to the violent forced-feeding process, and the tiny pens that confine ducks.
Contact:
Chef Michael Bloise - Wish restaurant (at The Hotel)
Phone: (305) 674-9474
E -mail: info@wishrestaurant.com

• Chef Andrea Curto from Miami Beach's Talula restaurant also mentioned wanting to visit a foie gras farm and learn first hand about foie gras production: "I want to believe that [the bad] stuff isn't true. If it is true, then I have something to think about." Contact Chef Curto and urge her to learn more about the cruelty of foie gras production.
Contact:
Chef Andrea Curto - Talula restaurant
Phone: (305) 672-0778
E-mail: info@talulaonline.com

• Michelle Bernstein, from Michy's in Miami, said that removing foie gras from the menu is "something I am heavily considering." Please encourage her to remove foie gras.
Contact:
Chef Michelle Bernstein - Michy's
Phone: (305) 759-2001

• Chef Cindy Hutson of Ortanique told the newspaper, "I know about the stories of inhumane treatment" but also said she is "not swayed either way." Help us persuade the restaurant to do the right thing.
Contact:
Ernesto Plagata, General Manager - Ortanique on the Mile
E-mail: ernesto@cindyhutsoncuisine.com