Vegetarian Star

Pamela Anderson never shies away from irony.

If it’s not being the vegetarian who opens a strip club that serves steaks, it’s promoting vegetarianism in a restaurant that serves foie gras.

According to The Hollywood Reporter, Anderson wrote to Montreal’s Restaurant Globe, the venue where she debuted the pro-vegetarian ad banned by city officials because it was deemed sexist, asking it to remove the delicacy created by forcing ducks to eat so much food their livers swell several times the normal size, causing pain and death.

“Surely the irony was not lost on you that I was unveiling a pro-vegetarian ad at your restaurant,” Anderson wrote.

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Amanda Cohen of Dirt Candy

Amanda Cohen, chef and owner of  vegetarian restaurant Dirt Candy in New York city, has received PETA’s prize of $10,000 for creating the best tasting vegetarian dish to taste like real foie gras.

Cohen beat out 37 other chefs for the top prize for a substitute where geese aren’t painfully force fed through tubes until their livers swell several times the normal size.

Cohen’s vegan version of foie gras is a mushroom mousse, made with portobellos, soy milk, vegan margarine, and onions, and has been on Dirty Candy’s menu for awhile.

It’s a safe bet humans will voluntarily stuff themselves with this appetizer until their bellies expand in size.

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Blue Hill restaurant in New York received a great deal of attention after a tipster told the press Barack Obama and wife Michelle had a dinner date there.

Now, Observer writer Rachel Cook is calling vegetables from Blue Hill the “new sex.”

This should really increase business.

“Mesmerised, I removed a carrot from its spike, and took a bite. “Vegetables,” I thought. “They’re the new sex.”

Blue Hill is somewhat an environmental eatery, with ingredients being sourced from local farmers, Barber being championed a locavore by the media.

But Blue Hill isn’t a vegetarian restaurant, by any means.

The menu will make you cover your eyes as selections containing pork, chicken, and the dreaded baby animal veal are included.

And Blue Hill chef Dan Barber has discussed how to make foie gras for his restaurant in the future.

To experiment, Barber had “free-range” geese and didn’t use gavage.

An expert he called upon, Eduardo Sousa, doesn’t believe in force feeding methods to fatten a goose’s liver, saying he believes in “ethical foie gras.”

Barber was less than satisfied, calling the geese livers “ping-pong sized.”

In his determination to succeed in getting foie gras on the plate, will Barber resort to crueler farming practices?

Ideally, Blue Hill would put more locally grown plant based dishes on its menu.

Perhaps find that sought after chef who can create faux foie gras.

Because at Blue Hill, vegetables may be the new sex, but they’re not having nearly as much of it as they could.

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PETA UK

PETA UK held an early Valentine’s Day treat for the people in London.

Topless ladies, including model Monica Harris, (and one handsome shirtless chap) walked the streets giving out vegan chocolate and roses while urging everyone to “Have a heart,” for ducks and geese by encouraging the ban of foie gras in the UK department store Selfridges.

Foie gras, the delicacy PETA is currently having a contest to see what chef can make a faux version of, is produced when geese are stuffed to excess, causing their livers to swell. According to PETA UK’s blog, this is equivalent to stuffing 45 pounds of pasta down a human’s throat in one day. Seconds of rigatoni are great, but that’s a little extreme.

So the lovely ladies and man passed a car with an older gentleman looking out. Most definitely he’s staring so hard because he is so fascinated by animal rights and is excited to speak out against foie gras too. But because it’s so hard to read someone’s mind, we’d like to know what you think his exact thoughts are. For more pics, visit PETA UK.

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Charles Haynes on Flickr

Chef Michael Ginor of Hudson Valley Foie Gras in New York and author of Foie Gras: A Passion is weighing in on PETA’s The Fine Faux Gras Challenge appears to have a Gordon Ramsay split personality when it comes to creating a vegetarian version of foie gras and the challenge presented by PETA for chefs to do so.

He thinks it’s a great idea. But no serious chef would do it. It provides another option. But chefs aren’t supposed to make substitutions. An excerpt from The National Post:

I think it’s great. People should always have alternatives. I also think it’s ridiculous in a sense, because you can find substitutes for steak. It’s another vegetarian thing. It’s not going to be foie gras, it’s obviously another PR campaign to try and get people to not eat foie gras. They’re not going to find an alternative to foie gras because there just isn’t one.

Ginor then went on to say that he hasn’t been asked to enter the competition and “no serious high end chef would want to do this.”

No, a faux foie gras chef isn’t a hardcore chef. And chefs have better things to do.

Before you know it, there will be a substitution for quail, a substitution for squab and a substitution for steak. That’s not the point of a restaurant.

We already have substitutes for steak, chicken, pork, and the like. And what’s even more ridiculous is that these are served in restaurants. And prepared by chefs! Not only in vegetarian restaurants, but other dining establishments who recognize the growing number of vegetarians (an estimated 5.7 million U.S. adults in 2000-FindArticles – How many vegetarians are there? A 2003 national Harris Interactive survey question sponsored by The Vegetarian Resource Group
Vegetarian Journal, May-June, 2003) and growing.

Looking forward to hearing his response when he tries the winner’s faux foie gras. We’re sure it will probably be something along the lines of “It tastes the same, but no serious chef should ever admit it.”

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The Gothamist

PETA has thrown down the gauntlet to celebrity chefs. Come up with a vegetarian version of  foie gras and win $10,000.

What the heck is foie gras? Contrary to its spelling, it’s certainly not Astro Turf. Foie gras isn’t fake grass and there’s nothing fake about what geese endure after being so overfed, their livers swell, producing a delicacy that even some meat eaters are hesitant about eating due to the abuse issues.

Amanda Cohen, who recently opened a vegetarian restaurant called Dirt Candy, has a dish nominated by Fork in the Road:

“The portobello mousse at Dirt Candy is rich, earthy and intense, with a silky texture reminiscent of foie gras.”

Cohen was Moby’s first chef at Teany, a vegan restaurant formerly owned by the musician.

Of course, if you think you’re a star vegetarian chef waiting to be discovered, you can submit your recipe as well.

via Gothamist

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