The goose, before dinner.
Michael Ginor of Hudson Valley Foie Gras is an unlikely supporter of PETA’s faux gras challenge. The chef, who wrote a whole book about goose liver, thinks there’s room for experimentation, but reminds us that there’s no substitute for the real thing. “They're not going to find an alternative to foie gras because there just isn't one. It's going to be some kind of a product like a mushroom-like paté that will possibly be very tasty,” he told Canada’s National Post. The winner will get $10,000, but Ginor doesn’t think the recipe will come from a well-known chef. “No serious high-end chef would want to do this,” he asserts. “They like foie gras.” Advantage: humans.
Chef Michael Ginor Responds to PETA's Faux Gras Challenge [National Post]
Earlier: Concoct Faux Foie Gras, Collect $10,000
Read more posts by Aileen Gallagher
Filed Under: foie gras, food politics, michael ginor
