A farewell to foie gras

Chef Sean Chaney of Hot’s Kitchen in Hermosa Beach prepares foie gras with shishido peppers to serve at a “Farewell Fois Gras” event on Friday.  (Kevork Djansezian / Getty Images)

Moonshine meatloaf (ground chuck, foie gras and gin meatloaf wrapped in black bacon, served with blistered potato and pearl onion hash, green beans in brown butter and caramelized tomato marmalade) at First and Hope restaurant in downtown Los Angeles.  (Jay L. Clendenin / Los Angeles Times)

Pressed terrine of foie gras and duck and foie gras parfait by chef Brendan Collins of Waterloo and City restaurant.   (Lawrence K. Ho / Los Angeles Times)

Steamed abalone slivers with foie gras poached in abalone broth at n/naka in Palms.  (Glenn Koenig / Los Angeles Times)

The autumn vegetable salad made with black trumpet mushrooms, hazelnuts and foie gras emulsion at Scarpetta restaurant in the Montage Beverly Hills hotel.   (Liz O. Baylen / Los Angeles Times)

Haven Gastropub + Brewery in Pasadena will have to change a menu item: It uses foie gras in a cheese cake.  (Kirk McKoy / Los Angeles Times)

Foie gras is torched and made into a brulee at Sent Sovi restaurant in Saratoga, Calif.  (Marcio Jose Sanchez / Associated Press)

Foie gras is served with a small side salad and bread at Papilles restaurant in Los Angeles.   (Michael Robinson Chavez / Los Angeles Times)

Foie gras at Julienne in Santa Barbara.  (Lawrence K. Ho / Los Angeles Times)

Foie gras mousse and jam-filled doughnut from Umamicatessen in downtown Los Angeles.   (Gary Friedman / Los Angeles Times)