Episode 129
Why are these Michelin-starred chefs cooking in a barn?
This week we’re on a mission. Host David Manilow wants to learn why some of Chicago’s most decorated chefs are driving to a small town in Michigan to prepare meals served in a barn. In this episode, we’ll get the answer from James Gray, co-founder of Farrand Hall Hospitality. Plus, learn how this star chef series got started on a 12-acre farm in southwest Michigan — and where it goes from here.
April 9, 202526m 2s
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Show Notes
This week we’re on a mission. Host David Manilow wants to learn why some of Chicago’s most decorated chefs are driving to a small town in Michigan to prepare meals served in a barn. In this episode, we’ll get the answer from James Gray, co-founder of Farrand Hall Hospitality.
Plus, learn how this star chef series got started on a 12-acre farm in southwest Michigan — and where it goes from here.
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