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The owner of a restaurant that serves a contentious meat dish has delivered a brutal response to a group of vegan protestors.
Animal rights activists this week returned to Antler, a Toronto restaurant that serves unique meat including bison, boar and most controversially foie gras – a luxury food product made of the liver of a duck or goose.
The group had already protested outside the venue on three occasions – but staff weren’t quite as understanding when they returned for a fourth time.
“At the beginning a staff member came out in a huff, pouring a bucket of water on my chalk message,” Event organiser Marni Jill Ugar wrote in a Facebook post following the weekend protest.
Ms Ugar claims Mr Hunter taunted the protestors by bringing a large deer leg to the window and cutting it up in front of them
“We stood peacefully on public property with our signs; less than an hour into our protest Michael Hunter, owner of Antler, brought out the leg of a deer and began to carve it in front of us,” she said.
The activists said chef Michael Hunter was taunting them when he started slicing a deer leg on the windowsill. Source: Facebook/Marni Jill Ugar
Mr Hunter could be seen slicing the large cut of meat in plain view of those outside. Source: Facebook/Marni Jill Ugar
Mr Hunter outraged the activists when he tucked into a large cut of meat in clear view. Source: Facebook/Marni Jill Ugar
"Once the deer was cooked Michael Hunter sat back down at the window to eat the dead deer.
"Look in the window. Look at Michael Hunter. That deer was treated like a joke. That deer was an innocent animal who did not want to die."
Vision from the protest shows two police officers entering the venue and approaching Mr Hunter. They can be seen discussing the matter before the chef eventually packs up his tools and returns to the kitchen.
An Antler spokesperson declined an interview request via email when contacted by Yahoo7.
"We aren’t surprised by the protest as it’s not the first we have had," the email statement from the restaurant said.
"At this time, we are focused on catering to our customers and remaining true to our identity as a restaurant and to Chef Michael’s identity as a chef."
Animal rights activists this week returned to Antler, a Toronto restaurant that serves unique meat including bison, boar and most controversially foie gras – a luxury food product made of the liver of a duck or goose.
The group had already protested outside the venue on three occasions – but staff weren’t quite as understanding when they returned for a fourth time.
“At the beginning a staff member came out in a huff, pouring a bucket of water on my chalk message,” Event organiser Marni Jill Ugar wrote in a Facebook post following the weekend protest.
Ms Ugar claims Mr Hunter taunted the protestors by bringing a large deer leg to the window and cutting it up in front of them
“We stood peacefully on public property with our signs; less than an hour into our protest Michael Hunter, owner of Antler, brought out the leg of a deer and began to carve it in front of us,” she said.
The activists said chef Michael Hunter was taunting them when he started slicing a deer leg on the windowsill. Source: Facebook/Marni Jill Ugar
Mr Hunter could be seen slicing the large cut of meat in plain view of those outside. Source: Facebook/Marni Jill Ugar
Mr Hunter outraged the activists when he tucked into a large cut of meat in clear view. Source: Facebook/Marni Jill Ugar
"Once the deer was cooked Michael Hunter sat back down at the window to eat the dead deer.
"Look in the window. Look at Michael Hunter. That deer was treated like a joke. That deer was an innocent animal who did not want to die."
Vision from the protest shows two police officers entering the venue and approaching Mr Hunter. They can be seen discussing the matter before the chef eventually packs up his tools and returns to the kitchen.
An Antler spokesperson declined an interview request via email when contacted by Yahoo7.
"We aren’t surprised by the protest as it’s not the first we have had," the email statement from the restaurant said.
"At this time, we are focused on catering to our customers and remaining true to our identity as a restaurant and to Chef Michael’s identity as a chef."
