Going ‘quackers’ for doomsday dinners

A Californian restaurant has turned up its nose at a state-wide foie gras ban by launching a ‘Shut the duck up’ burger, creating demand and proving the law of unintended consequences, according to a report in the Huffington Post.

The new burger was created by chef Jason Quinn of The Playground restaurant in Orange County, famous for producing what many claim to be the best burgers they’ve ever had. While it remains illegal to sell foie gras in California restaurants, loopholes remain intact that allow establishments to basically give the meat away through their own creative means.

Whilst California’s politicians probably thought they were doing French geese a favour by banning the sale of the paté, all they have succeeded in doing is creating a boom for the dish as foodies in the golden state try to get their last fix of the newly illegal delicacy.

This is a classic example of good intentions leading to a consumer backlash. Low-fat foods, bottled water and fluoridisation have all created a negative reaction with American and British consumers. Remember these? Apart from failing to achieve their intention legislators often only succeed in handing a PR platform to their opponents.

As ever, it’s a case of be careful what you wish for and be sure you’ve got a crisis PR plan close to hand.

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