Redefining Fine Dining: Travese City’s “Cooks’ House”

And now for something completely different... In recent years, the apogee of fine dining has been defined by chefs adroit at manipulating and transforming ingredients into virtually unrecognizable concoctions. The pioneering molecular gastronomy of Ferran Adria’s El Bulli. The Fat Duck under Heston Blumenthal, delivering on the assertion that “Preparing and serving food . . . [is] the mo

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