Psst! Do you want a little foie gras?: A year into Chicago's ban, the delicacy can be found on restaurant tables -- but not menus. From: Chicago Tribune (Chicago, IL) | Date: August 22, 2007 | COPYRIGHT 2007 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Byline: Phil Vettel

Aug. 22--Michael Lachowicz, a chef with a restaurant on the North Shore, dined Monday night in Chicago, and what he remembered most about his main course was the garnish.

"There was a lovely slab of foie gras with my squab," said the chef at Michael, in north suburban Winnetka. "It wasn't listed on the menu."

Small wonder it wasn't on the menu, or that Lachowicz declined to name the restaurant. Since Aug. 22 of last year, it has been illegal to sell foie gras, a delicacy made from the liver of a force-fed duck or goose, in Chicago.

But ...

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