Jon Shook and Vinny Dotolo of Animal and Son of a Gun Restaurants describe what their ultimate last meal of foie gras would be. The two chefs say that before the July 1st ban they have sold hundreds of thousands of dollars of foie gras each year at their 50 seat restaurant Animal.
Outtake: Jon Shook and Vinny Dotolo Dream of Their Last Foie Gras Meal
Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.