Friday, September 18, 2015
Executive Chef Eric Mansavage certainly did himself proud, making use of the absolute best in late summer flavors and showing how locally produced products can inspire all sorts of unique combinations. "If I wasn't such a city minded gal, I might consider buying a peaceful little farm myself and learn to cultivate the land. Or I can do what I've always done and let those who already do it, do it better than I ever could while I enjoy the spoils of their efforts. Yes, that seems the sensible way to go."
The writers of this blog were invited to dine free of charge by the restaurant in order to facilitate the writing of this post.