LAS VEGAS ( TheStreet) -- Foie-maggedon is almost upon us. Eight years Arnold Schwarzenegger, then California's governor, signed a statewide ban of foie gras; the law's grace period ends July 1, after which the delicacy will no longer be available in the state. The prohibition-like ban on the treat, which is made from the liver of a specially fattened duck or goose, has California chefs and gourmands up in arms, even forming the Coalition for Humane and Ethical Farming Standards ("CHEFS") in an attempt to repeal it. Rather than wait it out to see if foie gras will get sweet relief, TravelsinTaste sought out some tasty bites in cities where the delicacy will still available for sale -- at least for now.
In New York, uber-creative chef David Burke offers a soy honey roasted Rohan duck with foie gras corncake and a fig and onion marmalade at davidburke townhouse. At David Burke Garden he offers a delectable rabbit And foie gras terrine with blueberry black pepper, brioche and mango. Looking for some seafood with your foie? At New York's Le Bernardin, executive chef and co-owner Eric Ripert offers a dish called simply "Tuna," with layers of thinly pounded yellowfin tuna, foie gras and toasted baguette with shaved chives and extra virgin olive oil. For an Iberian twist, executive chef George Mendes serves cured foie gras with fig-port jam, fig ice and homemade brioche at his restaurant Aldea.
New England has its fair share of the tasty treat. Vanderbilt Grace in Newport, R.I., serves a Vintage Vanderbilt menu from which guests can select updated versions of what the Vanderbilt family once dined on. Recreated by grand chef Jonathan Cartwright, the menu includes pate of foie gras in pastry, rillette and chaud-froid quail. Meanwhile, at Cartwright's other venue, The White Barn Inn in Kennebunkport, Maine, he serves a beef carpaccio and truffle chicken terrine, shaved foie gras, crispy quail eggs and aioli followed by a slow-roast guinea hen breast and seared foie gras on creamy polenta, garden vegetable medley, braised spring rhubarb and chanterelle mushrooms. For those in South Beach, Meat Market Miami on trendy Lincoln Road serves executive chef Sean Brasel's creation of a pineapple foie gras, a truly tropical treat made up of seared foie gras with coconut-encrusted grilled pineapple and mango chutney.
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Just a quick flight from California, Las Vegas provides an abudance of alternatives. Whether you are a burger connoisseur or gourmet aficionado, the Rossini Burger at Burger Bar at Mandalay Bay will have you salivating. Conceived by celebrity chef Hubert Keller, the thick Kobe beef patty topped with mountains of foie gras and truffles is a burger you won't forget. If you like your foie gras bite-size, the foie gras sliders at Mandalay Bay's Stripsteak by Michael Mina is the perfect proportion. The tender and flawlessly seasoned foie gras patties are placed on a brioche roll and topped with plum chutney and watercress with a sweet onion jus on the side for dipping. For a high-class meal with high-class tastes, the crisp sautéed Sonoma foie gras at Le Cirque at Bellagio explodes with buttery and beefy flavors. Cooked with minimal spices and seared to perfection, it is served with a white chocolate and raisin brioche, roasted rhubarb, cardamom streusel and hibiscus and champagne gastrique. Fusing French and Asian flavors, the Shot and Roll specialty at Rick Moonen's rm seafood at The Shoppes at Mandalay Place will tantalize your taste buds with the freshest of ingredients. Wrapped in a tempura roll, topped with uni and accompanied by a sake bomb, the addition of the foie gras allows this special sushi to burst with umami flavors. creator and executive chef Rick Moonen also serves a duo of foie gras complete with endive, pickled swiss chard and a togarashi meringue. Executive chef Shawn McClain's foie gras custard brulee at Aria Resort & Casino's Sage is a delicious introduction for foie gras first-timers or for aficionados looking to taste the delicacy in a new way. This creation is topped with kumquat and toasted cocoa nibs and spread across a buttery salted brioche, bringing sweet and savory together in perfect harmony. Or you can get adventurous with your foie gras by drinking it! The foie gras martini at Andre's Restaurant & Lounge in Monte Carlo is the perfect way to toast a trip to Vegas. Mixed with whole vanilla bean, honey, Andre's signature vodka and garnished with macerated Oregon huckleberries, the richness of the foie gras turns a cocktail into a creamy and luscious delicacy. Here's to foie gras that survives the ban.