Spoiling for a Foie Gras Fight

Kerry Howley | August 30, 2006

On Friday, Chicago chef Rick Spiros served eight illegal orders of foie gras in his restaurant, Block 44. A terror-stricken citizen called 311. The Sun-Times was there. Spiros, hardened by four days as a culinary criminal, told reporters:

"I had a couple pieces left over, and I just got rid of it. I just did it. I'm a bad chef, I guess. People loved it. People bought it. One person complained? I'll take the slap on the wrist. I'm not in fourth grade. I had the decision to make, and I served it. Whatever the repercussions are, I'll deal with it."