Wild mushroom pâté at Tree House. | Patrick J. Hurley
The Drunken Vegan, a.k.a. Patrick J. Hurley, is a full-time barman at the Civil Life Brewing Company and cocktail enthusiast about town. He's an unapologetic drunkard, a vegan and a bon vivant, and, no, he doesn't think those last two terms contradict each other.
Foie gras has been in the news a lot lately, with California recently overturning a law that banned chefs from putting it on their menus. Carnivores are now rejoicing, but the controversy remains (check out what our colleagues at the LA Weekly have to say about it).
The methods used to achieve the rich creaminess of foie gras dishes are at the heart of the conflict. Foie gras is "the enlarged liver from a goose or duck that has been force-fed and fattened over a period of four to five months. These specially bred fowl are not permitted to exercise -- which, combined with the overeating, creates a huge (up to three pounds), fatty liver." That definition is not from PETA, it's from the New Food Lover's Companion, the Bible for foodies.
So let's say you're craving foie, but your conscience simply won't allow it. Tree House (3177 South Grand Boulevard; 314-696-2100) has got you covered.More »