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Title: Chef quits Winterlude over foie gras
Category: Strange
Posted By: Bodah
Date: 2011-01-14 08:13:23
Canadian

   

The same group complaining that got foie gras off the menu also rallied behind saving rats that infested a downtown Ottawa park last summer.

   

Give it a few years and Winterlude will be Vegan.

   

Good for him to take a stand.

Seems way too many people in Canada happy to crawl up someone else's ass.

Bleh.

   

Foie gras is cruel. I wouldn't touch the stuff. That said, I don't have to order it, do I?

   

But should your tax dollars be used to promote it?

   

My thinking too, although I love the stuff, it's been pretty much off my menu for years. But people today are not content to boycott something by themselves. Fuck no, if I don't want it, NOBODY can have it. Cigarettes, seals, foie-gras, furs, meat...

And organisers like Winterlude are even bigger idiots, caving in to each and every "special" interest group that comes along. "We have to ban it, think of the bad press if we don't, or those 2 people protesting won't come, or worse yet, will protest".

   

I've seen his cooking show..........and the people there aren't missing a thing.........and the guy looks like he needs a bath. In fact with Smith taking over, I'd be incline to go if I were in the area. I've been at a function with Smith as host, the food was great and he has a super personality.

   

Agreed. I met Michael Smith at a cooking show in Toronto last year and he is very personable, very informative and very tall. He must be 6'8".

   

LOL....he looked down at me and said 6'7"

   

Chef Martin Picard is what they call "the wild man of Québécois cuisine".
Since his signature dish is a "foie-gras-topped poutine", I can understand why he probably told Winterlude to "Fuck off".
I've been to his restaurant once, but can't say the menu is much to my liking, even though the food was good.

I can imagine what he would say, or do, to someone who came into his restaurant to complain about "le foie-gras"... it would not be pretty.


For those that enjoy your meat, Au Pied de Cochon has been called "vegan hell".

   

Bravo! for him. Congrats to him.

   

Foie Gras aside many of these chefs are so full of themselves (and booze/dope) it's not even funny.

And they are squeezed too-trying to promote eating large expensive meaty meals as society turns away from same.

A friend of mine who raised a family and then when her kids were grown went to work for a BC organically/raised Beef operation couldn't believe how things had changed-how people ate some meat but the Big Chunk sales weren't there at all-many people don't eat like that at all anymore.

I see this on local food forums-the same tired hacks trying to promote a style of eating that doesn't fit today's society.

   

WTF is todays society?

Because a group of granola crunching monkeys on the internet decide they don't want to eat meat, the rest of us omnivores should just suck it up and start knawing on the arugala.

I know this may be a novel concept, but go into a grocery store and take a walk by the meat section at about 1600 some afternoon and see how much meat is left. I'm pretty sure that what you'll see will suprise you.

There are one hell of alot of meat eaters out there who would take exception to your concept of todays society. So, if some chef decides to actually give his customers portions that don't leave you feeling hungry or anorexic when they're done, then that's his perogative, and if "todays society" doesn't like this concept then they don't have to frequent his business now do they.

I agree with raydan that there's far to much of this "if I don't like it or want it, neither do you", bullshit being forced on the rest of us by a small group of self righteous control freaks who consider themselves "todays society".

   

Something that passed you by decades ago.


Do WTF you want no one cares what you eat-that's not what my post is about.


I already told you-I know people in the meat business-it's not what it once was-today it's all about selling smaller chunks and adding value because consumption is done overall.



Again-you're seriously out of touch and apparently have no contacts in any sector of the food industry.

Pounding your scrawny chest/keyboard doesn't count for shit-your asinine 'arguments' are just that-cyber blather.

   

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