The foundation's top restaurant award this year went to Dan Barber's Blue Hill in New York City.

WSJ: David Chang, Paul Kahan tie for top chef honor

Chef Dan Barber, inspired by the work of a Spanish foie gras producer, Eduardo Sousa, has begun experimenting with "ethical foie gras, " harvested from geese allowed to roam Stone Barns Center in Pocantico Hills, New York.

CNN: Foie gras causes uproar