Bernstein, Eismann, and Johnny V Forsake Helpless Animals
Johnny Vinczencz in 2006: "I had been contacted by several of the organizations trying to stop the production of it (foie gras). They sent me a pretty graphic video, but it was unclear if the footage was shot in the United States. So I began to research it and realized the movement was quite large and gaining momentum. I was only using foie gras as an accompaniment to one of my entrées, so after a couple of comments from customers who were supportive of the movement, I decided I would serve something else. It just doesn't mean than much to me."
Currently on the menu at Johnny V's: Duck Duck Duck: Seared duck breast, leg of duck confit, duck foie gras, wild mushroom stuffing, wilted spinach, baby carrots ($30.00).
Jonathan Eismann in 2006: "There was a large price increase about ten months ago, and I was concerned at seeing a $25 appetizer on my menu. But we were contacted by a few groups, and though I've ordered it in other restaurants and eaten it, I've sort of subconsciously removed it from use. I think it's a worthy boycott -- I mean I can live without it."
Currently on the menu at Pacific Time: Seared foie gras apple tatin, with pineapple carpaccio and pomegranate syrup ($16.00).
Michelle Bernstein in 2006: Taking foie gras off the menu is "something I am heavily considering," but the decision "is not a very easy one. I have learned to use it, love it, live it for so many years. I understand the situation, and I am really trying to figure out the best way of dealing with it."
Currently on the menu at Michy's: Seared foie en brick, with bing cherry gastrique ($24).
At Sra. Martinez: Seared foie gras with pear puree and crispy quinoa ($18.00).