After weeks of vegan activists protesting in front of his nose-to-tail bistro, chef Michael Hunter decided to make a statement by butchering a freshly-killed deer’s leg in the window of his Toronto restaurant, Antler Kitchen & Bar, right in front of the demonstrators. “I figured, I’ll show them,” Hunter tells writer Corey Mintz. “I’m going to have my own protest.”
The feud began late last year when an Antler staffer put out a playful chalkboard sign in front of the restaurant with the message “Venison is the new kale.” This was intended to be a joke geared at a restaurant down the block that Hunter and his crew are friendly with, but the message did not sit well with vegan activist Marni Ugar, who operates a dog-walking business in the neighborhood.
She arranged a small protest with about six people on a Thursday night in front of the restaurant, with activists holding signs with messages like “speciesism = discrimination = injustice.” Ugar and her cronies specifically wanted to send the message that eating pasture-raised, hormone-free meat — like the kind served by chef Hunter at Antler — is not more ethical than eating commodity meat in the long run.
Hunter attempted to placate the crowd by advertising vegan dishes on the sandwich board outside the restaurant, but this did not deter the activists. “The goal always is for a restaurant to go fully vegan,” Ugar tells Mintz. “To reduce the animals they kill, for me, isn’t good enough.”
As the winter dragged on, Hunter worried that the protests were turning customers away his restaurant. “I just felt helpless,” he explains. “It’s hurting our business. I hoped it would fizzle out and go away.” Last Friday, when the protesters started shouting “murderer” whenever the door to the restaurant opened, Hunter decided he needed to push back in some way. That’s when he got the idea to bring the deer leg to the window and break it down in front of the vegans.
The cops were called to keep the peace, but no charges were issued.
The chef was initially satisfied with his counter-demonstration, but now says, ”I felt like they got to me and I played into them.” Ugar emailed him the next day, offering to limit the protests to once a month if he would put a sign in the Antler’s window explaining that animals have rights and killing them is wrong. Hunter countered with an offer to cook his vegan tasting menu for the protesters and bring them on a foraging trip.
Ugar hasn’t accepted, but in a surprising twist, the press attention surrounding this incident has lead to a bump in reservations for Antler.
• Toronto restaurateur bites back against animal-rights protesters [Globe and Mail]
• Toronto restaurant owner cuts animal leg at front window while vegan protest occurs outside: activists [Global News]
FAQs
After weeks of vegan activists protesting in front of his nose-to-tail bistro, chef Michael Hunter decided to make a statement by butchering a freshly-killed deer's leg in the window of his Toronto restaurant, Antler Kitchen & Bar, right in front of the demonstrators.
Who is the chef at Antler Restaurant? ›
Inside the kitchen of Michael Hunter, the chef and co-owner of Antler.
What is the Antler controversy? ›
Antler Kitchen and Bar, located near Dufferin Street and Dundas Street West, gained international media attention after vegan activists said the owner, chef Michael Hunter, brought out an animal leg, carved it and returned later appearing to eat grilled meat during a protest on March 23.
Why do vegan protest? ›
Furthermore, research has found that many vegans experience stigma for their choice. Consequently, actions that encourage widespread social change, such as protests, are arguably crucial for gaining support for veganism.
Who owns Antler Toronto? ›
Chef/co-owner Michael Hunter lives and breathes by the locally sourced and grown ethos, and takes it up a notch by focusing on game.
Where is chef Patrick Clark? ›
Patrick Clark (chef)
| Patrick Clark |
|---|
| Died | February 11, 1998 (aged 42) Princeton, New Jersey, U.S. |
| Nationality | American |
| Occupation | Chef |
| Years active | 1981–1998 |
4 more rowsMagnus Grimeland is the Chief Executive Officer and Founder of Antler, a global…
Why are people quitting vegan? ›
Many people still believe that a vegan diet is deficient in essential nutrients, or that it is not sustainable for long-term health. Additionally, vegans may face negative stereotypes, such as being viewed as “preachy” or “judgmental.”
Why is everyone turning vegan? ›
For some, it's for ethical reasons. They care for animals and don't want to see them suffer. Others have become more aware of the impact of animal-based diets on the environment. This makes them more willing to forego meat to reduce carbon emissions and combat climate change.
What is the biggest reason to go vegan? ›
7 Reasons to Go Vegan
- Reduce risk of diseases. We all know that too much red meat increases your chance of heart disease. ...
- Lose weight. Veganism is the opposite of a fad diet because it's so simple and flexible. ...
- Boost your mood. ...
- Save money. ...
- Going vegan is easier than ever before. ...
- Global warming. ...
- Prevent cruelty to animals.
Fact 5: Antlers are made of bone – “like the parts of any animal skeleton,” Cole says. All antlered animals have a velvet phase when the immature antlers are covered with fine hair. The velvet phase facilitates the growth of the antlers by providing a blood supply to the growing bone.
Does Antler give you a salary? ›
The average Antler salary ranges from approximately $83,065 per year (estimate) for an Associate to $352,666 per year (estimate) for a Partner. The average Antler hourly pay ranges from approximately $34 per hour (estimate) for a Production Supervisor to $116 per hour (estimate) for a Founder In Residence.
How much is Antler worth? ›
Most of the time, whitetail sheds, and other big game shed antlers, are sold by the pound, though. That number can range from $2-15, sometimes more.
Does Alvin Leung have a restaurant? ›
He holds two Michelin stars at his restaurant Bo Innovation and one Michelin star at Bo London.
Who is the chef at Farm to the Table? ›
JR Royol serves as the host. The show showcases the food preparation, from growing and harvesting the fresh produce, to cooking and plating the dishes. It also aims to show how to grow your own food and promote the planting culture among the Filipinos.
Where does Richard Corrigan cook? ›
Richard runs Bentley's Oyster Bar & Grill off Piccadilly, Corrigan's Mayfair, Daffodil Mulligan, Gibney's London, as well as Virginia Park Lodge in Co. Cavan, Ireland and most recently opened, The Portrait Restaurant atop The National Portrait Gallery.
