Cork Answers Foie Gras Debate With Foie Gras Fridays
See also: Is the Foie Gras Controversy Justified?
Cork Braised veal cheek, seared foie gras, brioche, orange-pecan conserve, watercress.
See also: Angry Geese and the Ongoing Debate on the Ethics of Foie Gras
It looks as if Cork, the wine bar and restaurant of inventive New American Cuisine in Chandler, has come back from its summer hiatus with a vengeance.
In response to California's foie ban to support suppliers who were farming foie the humane way, the restaurant is hosting Foie Fridays, where every Friday, chef Brian Peterson will offer up a different creation of the delicacy for $15.
"We've served foie from day one and it's one of our favorite, most popular ingredients and we want to make it accessible to everyone," says Robert Morris, Cork's owner and general manager.
Cork sources its foie gras from La Belle Farm. One of only three foie gras producers in the United States, La Belle produces its product without the use of hormones, vaccines, and unnatural alterations.
Those desiring less controversial fare can check out Cork's new Late Summer dinner menu (see below) or call to reserve a spot at one of its monthly Sunday tasting dinners which will resume on August 26.