Listen Live
Donate
 on air
    Schedule

    KCRW

    Read & Explore

    • News
    • Entertainment
    • Food
    • Culture
    • Events

    Listen

    • Live Radio
    • Music
    • Podcasts
    • Full Schedule

    Information

    • About
    • Careers
    • Help / FAQ
    • Newsletters
    • Contact

    Support

    • Become a Member
    • Become a VIP
    • Ways to Give
    • Shop
    • Member Perks

    Become a Member

    Donate to KCRW to support this cultural hub for music discovery, in-depth journalism, community storytelling, and free events. You'll become a KCRW Member and get a year of exclusive benefits.

    DonateGive Monthly

    Copyright 2026 KCRW. All rights reserved.

    Report a Bug|Privacy Policy|Terms of Service|
    Cookie Policy    |FCC Public Files|

    Back to Good Food

    Good Food

    Outtake: Jon Shook and Vinny Dotolo Dream of Their Last Foie Gras Meal

    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…

    • rss
    • apple-podcasts
    • spotify
    • Share
    By Gillian Ferguson • Jun 18, 2012 • 1 min read

    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.

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

      CultureFood & Drink
    Back to Good Food