October 23, 2012 
After ordering your own bird, roasted to a perfect golden-brown in either an open or closed oven (there is an on-going debate as to which is the better method), the chef will then come out and carve up the succulent fowl tableside
I'm a 29 (now 31) year-old former desk jockey who is now making my way around the world, experiencing all of the sights, sounds, tastes, people, and culture that the world has to offer.
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