San Francisco, CA (PRWEB) January 07, 2012
Palio d?Asti serves as an old-world respite in downtown San Francisco. Since 1999, when he partnered up with the legendary San Francisco restaurateur Gianni Fassio, chef and co-owner Dan Scherotter has worked to make Palio a place where people come to celebrate and enjoy food made the old way, with traditional techniques, authentic and local ingredients and a bit of local flair.
But starting in July, one European culinary experience will no longer be available to Palio?s customers?or anyone else in California for that matter?when locally raised foie gras (fattened duck liver) will be banned over the objections of chefs throughout the state. Once an item offered only on special occasion menus, Palio will be featuring this carefully cultivated and much sought-after favorite of gourmets and gourmands daily until it becomes illegal.
?Long before it was chic, Palio bought locally grown organic produce from family farmers and free range, sustainable agriculture and aquaculture,? said Scherotter. ?Why? Because that?s how it?s done in Italy, and authenticity is the byword we live by.
?These small producers and artisans are the lifeblood of a healthy food system and the only line of defense against bland, industrial agribusiness products, which diminish not only flavor, but our connection to the past.
?The fact that certain small farmers will literally be put out of business because of a practice that dates back to Egyptian times is misguided legislative meddling in my book. But at least for the next six months, we?ll be featuring it daily in changing seasonal preparations.
Foie gras is available at the downtown San Francisco Italian restaurant as a $ 10 supplement to any dish ordered from either our
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