Farm To Fork Pop Up Restaurant

 I recently read the book, Secret Suppers, Rogue Chefs and Underground Restaurants in Warehouses, Townhouses, Open Fields, and Everywhere In Between by Jenn Garbee so when I received an e-mail from Artisan Baking Company owner, friend, and a great culinary school instructor, Chef Gwin Grimes, inquiring about her website's subscribers and facebook friends' interest in "pop-up" restaurants, I responded with an enthusiastic "yes", offering my services if needed. When the invitation came for the first "Farm to Fork" event it was described (paraphrased) as follows: "This one-time event will be at Wine Down Bistro,...

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