Restaurant Eugene has published a passionate post defending its decision to keep foie gras on its menu after being targeted by the Animal Protection and Rescue League back in March. As someone who has devoted himself to sourcing the most premium and honestly raised ingredients, chef Linton Hopkins (owner of Eugene, Holeman and Finch Public House, and H&F Bread Co.) took the challenge seriously and stood up for what he believed despite APRL's threats. [EaterWire]
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