It's the Shut the Duck Up Burger, a mouthwatering thumb in the air at the foie gras ban in California created by chef Jason Quinn of The Playground restaurant in Orange County.
The new burger comes as a double instance of his popular, now off-the-menu Playground Burger that many call the best burger they've ever had. For those unfamiliar, the Playground Burger traditionally comes with a Wagyu chuck & dry-age ribeye torchon patty, Tomme de Savoie and a ration of maple-bourbon onions. With Quinn's latest creation, he doubles the brand's trademark patty, and tops it all with some beautifully prepared foie gras.
While it remains illegal to sell foie in California restaurants, loopholes remain intact that allow establishments to basically give the meat away through their own creative means. As an added statement, The Playground, along with clothing brand Orisue (and full disclosure, Foodbeast will be there too) will be hosting a 10-person, high-end eating contest featuring the decadent new burger, along with a side of fries and a frosty craft brew.
Coined Gluttons and Glory, the event will take place August 11th at 9:30 p.m. If you're in the area, make sure to swing by and make sure you grab a good seat, you won't want to miss a second of this foie gras overload.
Photography by: PhilGorgeous
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BTW, the unhealthiness of foie gras is greatly exaggerated. It's composed of 70% poly/mono unsaturated fat (good fat) and 27% saturated fat (bad). In comparison, the composition of olive oil is 78% "good" and 17% "bad".
And Chicago and Boston say I can't have my Chic Fil A. I'm not going there. I want my crispy chicken breast on a soft roll with mayo, lettuce, and tomato. And my wafer fries. They can eat the cardboard rice cakes.
-eat an anti-emetic
-chain yourself to the floor
-eat the burgers until you die
because poetic justice is DELICIOUS.
Although, looking for food loop holes, isn't that what we say to the Japanese when its illegal in 'researching' whales to the table? What is good for the goose is good for the gander and all that.
However, its a curious combination of the two cruelest ways that we treat animals. Foie Gras is a duck force fed grains till their livers explode, and wagu is a cow that is locked in a cage and 'massaged' to create the iconic rippling of fat through the meat for its entire life.
If you are what you eat: Bon Appétit :)