ONCE UPON A TIME THERE WAS A TAVERN
Culinary Cues
FEBRUARY 16, 2021
I know how much time, energy, money, and heart goes into that first day when a proud operator and/or chef looks up at the front door sign that proclaims they are open for business. I know how heartbreaking it is when the dining room is nearly empty, and how invigorating it is when it is full.
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