California Culinary Academy
My grandmother shopped at the poultry market on Main Street in Indiana Harbor, selecting the live chickens she thought would be a tasty meal that night. The butcher took them in the back and did whatever had to be done before returning with the packaged meat.
The search for where to open their new restaurant took Pat and Tim Foley almost five years and they even went as afield as South Bend. But the perfect spot was a lot closer as Pat discovered driving along the St. Joseph River in downtown Benton Harbor.
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