The Hot's Kitchen "Foie Burger" (L), made with foie gras, brie, huckleberry, and whole grain mustard, and "Leggo My Foie", made with foie gras, waffle, vanilla maple syrup, bacon, and whipped cream, are displayed by chef Sean Chaney at Hot's Kitchen in Hermosa Beach, California January 10, 2015. As chefs in California hurried to stock their kitchens with newly legal foie gras, animal rights activists on Thursday protested a federal judge's decision overturning the state's two-year ban on sales of the fatty liver of ducks and geese. The ruling only applied to the sale of foie gras. Production continues to be banned. To match story CALIFORNIA-FOOD/FOIEGRAS REUTERS/Patrick T. Fallon (UNITED STATES - Tags: FOOD SOCIETY BUSINESS)