Things Get Unexpectedly Tart at Sachet in Dallas

One bite into my plate of seared chicken thighs at Sachet in Dallas, and I knew something was up. The chicken had a bright flavor that wasn’t quite the sumac I expected. Sachet chef Stephen Rogers provided the answer, explaining that he ground dehydrated blueberries into a powder and used it like a spice to season the chicken legs and thighs he uses for this dish, which is served with...