Angie Turner hopes her new farm-to-table restaurant can be a fresh start in her old hometown in rural Idaho. But when a goat dairy farmer is murdered, Angie must turn the tables on a bleating black sheep . . .
With three weeks until opening night for their restaurant, the County Seat, Angie and her best friend and business partner Felicia are scrambling to line up local vendors—from the farmer’s market to the goat dairy farm of Old Man Moss. Fortunately, the cantankerous Moss takes a shine to Angie, as does his kid goat Precious. So when Angie hears the bloodcurdling news of foul play at the dairy farm, she jumps in to mind the man’s livestock and help solve the murder. One thing’s for sure, there’s no whey Angie’s going to let some killer get her goat . . .
Angie and her partner,Felicia, have come back to Idaho after inheriting her Grandmother’s home. They are fresh from California and the success of their restaurant there, until their third partner goes out on his own.
Felicia is the front house and Angie is the chef. She is the one that turn nothing into deliciousness. While there are only 3 weeks until the opening and there is tons to get done, Angie still has to get a source for her cheese and she wants to work with Mr. Moss who says he knew her grandmother very well.
When word comes that the old man has been found dead and foul play is suspected, Angie finds out that this little farm town is holding a lot of secrets.
I really enjoyed the concept of farm to fork. And it all sounded delicious. The only issue I had with the book was the goat-herd. She didn’t inherit or take on a herd. It was a baby goat she found on the trail. And then this animal lover proceeded to lock her up in her barn with one chicken. I didn’t care for that part.
NetGalley March 06, 2018