Foie gras lovers from Los Angeles to San Francisco are flocking to restaurants this week to savor the delicacy before a state ban takes effect Sunday. The taste may not be their last.
Producing or selling the engorged livers of force-fed ducks and geese will be prohibited under the law. Some of those responsible for enforcing it, however, have little interest in pursuing chefs who, say, offer it free, perhaps in conjunction with pricey pieces of toast. Read More
Chris Cosentino is the executive chef of Incanto, a rustic Italian restaurant serving fresh, straight-forward locally sourced food. He is the honorary chef co-chair for Share Our Strength’s Taste of the Nation San Francisco on Thursday at The Bently Reserve, 301 Battery St. Tell me about the types of jobs you have had over the years. Read More