“Join 40 top Washington, DC restaurants in celebrating one of their favorite culinary delicacies – foie gras”

foie

From a press release:

“Join 40 top Washington, DC restaurants in celebrating one of their favorite culinary delicacies – foie gras. As part of the week-long DC Foie Gras Festival, participating restaurants will be serving foie gras-centric dishes, all featuring conscionably raised domestic foie gras. Consumers who dine at any of the 40 participating restaurants from October 26 – November 2 will have the opportunity to vote on their favorite foie gras dish and the winner of the popular vote will receive the coveted Golden Duck trophy.

The DC Foie Gras Festival is the chef-driven reincarnation of Foie La La, the original H Street foie gras competition founded four years ago by former Boundary Road chef and co-owner, Brad Walker.

“Foie gras has a rich cultural history dating back to ancient Egypt, but there are many misconceptions about this culinary delicacy,” said Chef Luke Feltz of Boundary Road and the organizer of the DC Foie Gras Festival. “Our mission during this week-long festival is to delight foie gras enthusiasts, introduce foie gras to those who have yet to experience it, and to educate diners on foie gras and its production.”

“As the leading domestic provider of responsibly raised foie gras, we are proud to support Chef Feltz in our common mission to educate diners on the misconceptions surrounding the production of foie gras and recognize farmers who treat their animals with respect,” said Ariane Daguin, CEO of D’Artagnan.

All participating restaurants will be using the highest quality foie gras sourced from Hudson Valley Foie Farms in upstate New York. Hudson Valley’s practices consistently earn approval from veterinary professionals. The birds are cage free, handled by the same person their entire lives, and every part is used, including the feathers.

For details, educational materials, voting, and the interactive “FoieCrawl” map, visit here.

We look forward to dining with you!

1789
701 Restaurant
Art & Soul
Bar Pilar
Barrel
Belga Cafe
Beucherts Saloon
Birch and Barley
Boundary Road
Brasserie Beck
BToo
Convivial
Cork
District Distilling Co.
Espita
Fainting Goat
Flight Wine Bar
Garrison
Homestead
Irongate
Jack Rose
La Jambe
Little Coco’s
Mintwood Place
Nopa
Perry’s
Plume
Proof
Rural Society
Sally’s Middle Name
Sovereign
Table
The Big Board
The Bird
The Pig
The Riggsby
Tico
Toki Underground
West End Bistro
Zentan”

29 Comment

  • While I generally think foie gras is disgusting (and I have an adventurous palette), I must say Komi kind of changed my mind. Too bad they’re not listed or they’d get a win from me hands down. This is a pretty cool concept otherwise

  • Little early for the 1 pm outrage post, isn’t it? Is the Prince trying to get a jump on the weekend?
    .
    For the record, no outrage from me – I am squarely pro foie gras. It is delicious.

  • Disappointing to see these restaurants participating. This event started on H Street, and even though it’s a one-week event, a bunch of people stopped going to these restaurants year-round because of it. Hard to imagine it’s a good business strategy, and it calls into question the local ethos that many of these restaurants claim to embody. Using a farm that’s not in the region and has been repeatedly cited for animal welfare violations makes me doubt these restaurants’ claims about the other foods they serve. I’m glad that some of the restaurants that did this last year dropped out.

    • Agreed. This just became my list of restaurants not to visit. You can watch a video online of the treatment of animals on this exact farm. It’s not humane by any standard. I love good food and am otherwise a big fan of many restaurants on this list, but there are things more important to me than my palate.

  • Good thing this blog is not titled “Tsa of Takoma Park”

  • skj84

    I’m genuinely curious. Is there a way to ethically create FoieGras? I admit I love the taste, but hate the practice. Even with Hudson Vally Foie’s claim of ethically handling the ducks, at the end of the day they are still force feeding them arn’t they?

    • The fourth act of the following This American Life show describes an effort to do just that—it’s a good story:

      http://www.thisamericanlife.org/radio-archives/episode/452/poultry-slam-2011

      • There actually is a great Lucky Peach article about how many producers do not believe it is true. I had hear the TAL peice a few years back, and was surprised when reading my Lucky Peach. The closing line of the piece, “But the big, yellow livers that we covet as foie gras can only be created by manipulating the animals’ instincts and gorging capabilities. The rest is a fantasy.” The article provides some distinctions between duck liver products, in that you can naturally produce a fatty liver product – but not one that is really foie according to American producers.

    • Yes, they are. There’s an undercover video online. The conditions the animals are kept in is incredibly cruel.

    • I guess the question of whether its possible to ethically create foie gras boils down to your opinion of what is ethical. If you’re not going to purchase foie gras on ethical grounds, to me, there are a lot of things that seem more questionable than some low grade torture of an animal far down on the food chain. Labor practices throughout most of Asia, rare earth metals, veal, shitty oil used for gasoline in africa, the military industrial complex, plastics manufacturing. However, your actions probably support a variety of these things – so I find it hard to believe that one can care about ducks while turning a blind eye toward something else. Its hard to live up on a moral high horse.

      You just have to make the decision that every consumer choice you make isnt about larger questions of ethics in society/economy. Otherwise, you wont really participate in our economy. There are plenty of people that choice the latter – but they dont accomplish it by simply not eating foie gras.

      • I have zero opinion on foie gras but I do want to point out that just because someone cares about one cause, does not automatically make them a hypocrite for not caring about ALL the causes. Someone can be passionate about and devote their life to ending human trafficking, but that doesn’t mean they are also obligated to be passionate about ending mining for diamonds or ending fracking.

  • Smilla

    I’m an omnivore, but foie gras is one dish I won’t order — and not because I don’t like it. Even I have my limits on the amount of animal cruelty I’ll put up with when it comes to food.

  • NOPE . Horrible, horrible, horrible. Very disappointed to see this being promoted by PopVille. Dan is a good friend to ducks.

  • Just wrote a letter to Belga, which is permanently off my list of go-to places. I love how they published a nice and neat list so we know exactly who we cannot patronize. Why anyone would choose to put their name on this in 2016 is beyond me. Loved taking friends and family to Belga, but no more.

  • I’m also disappointed in this event and would prefer to see it taken down from promotion on this site. I don’t think it’d be a stretch to say foie gras is objectively inhumane.

    • Well that’s exactly as vapid and pointless an article as I should have expected from Gawker. I can’t claim to be well informed, foie hasn’t really crossed my path enough to necessitate a moral stance. This article does nothing to inform.

  • Really disappointed to see that #DCFoieFest is back. Foie Gras is not local, not humane, and not sustainable. It is also concerning to see these restaurants participating in such an elitist “contest” at a time when the rest of DC (and many other restaurants) is thinking about more critical issues like equal pay, family leave, and moving our country toward a more thoughtful, compassionate world . I encourage folks to #buycott these restaurants not only during the contest, but all year long.

    • I know I only will eat at restaurants that are “moving our country toward a more thoughtful, compassionate world.”

  • So nobody here eats chicken or pork or beef either? If you think foie geese are somehow treated more badly than these animals, you are delusional.

    • There are actually practices (albeit lacking) in place to make raising and slaughtering livestock more humane. Some farms/companies use stricter humane practices, some don’t. And the ethics of eating animals can be (and has been!) debated for decades, even centuries. However, foie gras remains NECESSARILY cruel. There is no way to get foie gras without force-feeding until illness ensues. Many restaurants on this list pride themselves on getting their food from local, humane, and sustainable farms. But just because Hudson Valley has a good marketing team does not mean that they hold any of the above-qualities. So, yes. The geese are treated worse than other animals.

  • How many people typed their outrage comments from their smartphones/laptops powered by lithium batteries that some 6 year old in the Congo dug out of the side of a mountain?

Comments are closed.