“It’s locally sourced?” The server seemed to consider Lindsey’s question before leaning in. “It’s a Chantecler.” “They did an article about heritage breeds in The Western Producer last winter,” Lindsey’s father said. “We help by eating them. Appetite creates demand, in this case.” “Indeed, Chef is very supportive of the local farmers who raise them,” the server said. “Tough to make an honest living at, though—” “Chantecler sounds fine.” Lindsey interrupted her father before h...e started going on about the decline of the independent farm. “But just the breast, please, and sauce on the side.” “Each dish is offered for its unique combination of flavours and texture. Chef does not deviate from what she’s constructed,” the server said before walking away with the small chalkboard revealing the day’s menu.MoreLessRead More Read Less
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