Monday, May 01, 2006
NEVER MIND THAT IT'LL KILL YOU FASTER THAN CAPONE...
Okay, just to get you all caught (choked, gagged? ) up:
Due to the practice of force-feeding geese and ducks to make their livers huge, Chicago has put a ban on serving foie gras in restaurants.
Or as it's known in other circles, goose paté. Duck liver sausage. Honkenquacken Braunschweiger. (Okay, I made that one up but that's what it is.)
Of course, Chicago's restaurateurs, who've been creatively killing their customers with Quackwurst for years, ARE FIGHTING BACK WITH STERN WORDS. To wit:
CHICAGO, April 28, 2006 – The Windy City Professional Culinarians chapter of the American Culinary Federation (ACF) today issued a statement opposing the ban of sales of foie gras in Chicago, passed April 26 by the City Council.
“This latest move by the city of Chicago belittles diners by telling them they’re not intelligent enough to make their own decisions,” said Michael Garbin, CEC, AAC, president of the chefs association and executive chef of the 127-year-old Union League Club of Chicago. “As with any free-market enterprise, the dining-out public has the power to make its opinion known to restaurants by voting with its wallet. Chicago’s City Council has effectively trampled on one’s capability to decide where to dine by eliminating a choice. Chicago is the greatest restaurant city in the Midwest, and this is a tremendous letdown to residents and visitors who expect sophistication and great food.”
----- This from a city that's best known for hot dogs and pizza. Read on...
Unlike Chicago’s recent smoking-ban legislation, Garbin said, “The ban on foie gras is
the result of uninformed decision-makers listening to a select few who don’t have all
the facts at hand. The fact that consumption of this delicacy is a personal issue for every diner was irresponsibly attacked by city aldermen with the fervor of a public-health issue.”
----- I'll buy that. I don't eat veal 'cause I know what they do to get it. Back to the story...
Garbin, who said he speaks for his entire association of 235 professional chefs, cooks and culinary- and baking-arts students who work or train in the city and outlying suburbs, ...
----- except for Cleon Washington at Cleon's Soul Food and Duck Paté Patisserie, because NO ONE speaks for Cleon but CLEON! And don't you forget it, Mutha*****r--
...added that he agrees with comments by Chicago Mayor Richard M. Daley that the city has far more pressing concerns on its plate than the outlawing of liver from goose and duck.
---- "ON ITS PLATE"???? I love it...
“The City Council appears to be focused on a trivial issue of what is appropriate for the dining public when safety in our communities, education for our children, and jobs and revenues for our city are being ignored,” Garbin said.
---- I dunno, I think it makes sense. If the city's leaders eat too much mallard mush, their arteries will clog. They'll die and there'll be NO ONE TO LEAD US! CHAOS WILL REIGN! OH, FORTUNA!" --
John Draz, CEC, CCE, vice president of Windy City Professional Culinarians and research chef for Ed Miniat, Inc., a meat processor in Homewood, Ill., echoed Garbin by pointing out the ban on foie gras coincided with the release of data indicating Chicago’s convention business is heading south and west to other metropolitan cities.
---- "Let's not hold the convention in Chicago, sir. They eat goose guts."
Draz also predicted more hassles on the horizon for Chicago’s chefs,
---- Like having to wash their hands--
...saying the foie-gras ban sets precedent that could lead to prohibition of other foods. “Will we soon see a ban on beef, veal or other poultry because animal-rights activists consider industrial livestock practices not to their liking? Recent initiatives such as "Take a Pass on Chilean Sea Bass..."
---- Now, THERE'S a song title----
...from the National Environmental Trust and Chefs Collaborative’s moratorium on swordfish are good examples of how the market and industry can be effective in changing dining habits without legislation.”
Well, anyway, if you wanna eat goose goo in Chicagoo, you don't have long to goo -- er, go. Get up there NOW. Goober.
TT
Okay, just to get you all caught (choked, gagged? ) up:
Due to the practice of force-feeding geese and ducks to make their livers huge, Chicago has put a ban on serving foie gras in restaurants.
Or as it's known in other circles, goose paté. Duck liver sausage. Honkenquacken Braunschweiger. (Okay, I made that one up but that's what it is.)
Of course, Chicago's restaurateurs, who've been creatively killing their customers with Quackwurst for years, ARE FIGHTING BACK WITH STERN WORDS. To wit:
CHICAGO, April 28, 2006 – The Windy City Professional Culinarians chapter of the American Culinary Federation (ACF) today issued a statement opposing the ban of sales of foie gras in Chicago, passed April 26 by the City Council.
“This latest move by the city of Chicago belittles diners by telling them they’re not intelligent enough to make their own decisions,” said Michael Garbin, CEC, AAC, president of the chefs association and executive chef of the 127-year-old Union League Club of Chicago. “As with any free-market enterprise, the dining-out public has the power to make its opinion known to restaurants by voting with its wallet. Chicago’s City Council has effectively trampled on one’s capability to decide where to dine by eliminating a choice. Chicago is the greatest restaurant city in the Midwest, and this is a tremendous letdown to residents and visitors who expect sophistication and great food.”
----- This from a city that's best known for hot dogs and pizza. Read on...
Unlike Chicago’s recent smoking-ban legislation, Garbin said, “The ban on foie gras is
the result of uninformed decision-makers listening to a select few who don’t have all
the facts at hand. The fact that consumption of this delicacy is a personal issue for every diner was irresponsibly attacked by city aldermen with the fervor of a public-health issue.”
----- I'll buy that. I don't eat veal 'cause I know what they do to get it. Back to the story...
Garbin, who said he speaks for his entire association of 235 professional chefs, cooks and culinary- and baking-arts students who work or train in the city and outlying suburbs, ...
----- except for Cleon Washington at Cleon's Soul Food and Duck Paté Patisserie, because NO ONE speaks for Cleon but CLEON! And don't you forget it, Mutha*****r--
...added that he agrees with comments by Chicago Mayor Richard M. Daley that the city has far more pressing concerns on its plate than the outlawing of liver from goose and duck.
---- "ON ITS PLATE"???? I love it...
“The City Council appears to be focused on a trivial issue of what is appropriate for the dining public when safety in our communities, education for our children, and jobs and revenues for our city are being ignored,” Garbin said.
---- I dunno, I think it makes sense. If the city's leaders eat too much mallard mush, their arteries will clog. They'll die and there'll be NO ONE TO LEAD US! CHAOS WILL REIGN! OH, FORTUNA!" --
John Draz, CEC, CCE, vice president of Windy City Professional Culinarians and research chef for Ed Miniat, Inc., a meat processor in Homewood, Ill., echoed Garbin by pointing out the ban on foie gras coincided with the release of data indicating Chicago’s convention business is heading south and west to other metropolitan cities.
---- "Let's not hold the convention in Chicago, sir. They eat goose guts."
Draz also predicted more hassles on the horizon for Chicago’s chefs,
---- Like having to wash their hands--
...saying the foie-gras ban sets precedent that could lead to prohibition of other foods. “Will we soon see a ban on beef, veal or other poultry because animal-rights activists consider industrial livestock practices not to their liking? Recent initiatives such as "Take a Pass on Chilean Sea Bass..."
---- Now, THERE'S a song title----
...from the National Environmental Trust and Chefs Collaborative’s moratorium on swordfish are good examples of how the market and industry can be effective in changing dining habits without legislation.”
Well, anyway, if you wanna eat goose goo in Chicagoo, you don't have long to goo -- er, go. Get up there NOW. Goober.
TT
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