Chicago diners have one final week to feast on foie gras before the city becomes the first in the nation to ban the delicacy. Until then, foodies seem to be eating more of the dish made of duck or goose liver than ever. "My foie gras sales have gone through the roof," said Rick Tramonto, owner and chef of the four-star restaurant Tru. "Our sales have tripled since the ban was announced," said Kara Sherman, general manager of the restaurant MK. "Right now, 30 to 40 percent of our clientele are...Full Story