It coats all parts of your mouth the instant it passes your lips in its luxurious, fatty creaminess. The texture of foie gras undoubtedly takes some getting used to that not everyone will clamor for but it does have its merits in the world of fine dining. When the ban struck California to prevent the purchase and selling of the delicacy, it caused an upset in the restaurant industry and sparked a conversation about the ingredient's nature. Is it wrong? Is it right? Is it ethical or not? The discussion became a dividing factor between food-loving friendships, yet there has not been a definitive moral answer to the subject. What it has done, though, is create a black market feel to the average consumer for this rare(r) item, and it set the tone last week for a secret dinner in downtown LA featuring some Orange County chefs. We waited for the text to come just 24 hours prior to the event, telling us where to drive to, and the "foiebidden" night soon began.