Title

Hard Opening

Source

Down East

Date

11-2015

Pages

86-89, 106-119

Abstract

From interviews with Salt Water Farm restauranteur Annemarie Ahearn, the author relates her background, her philosophy on incorporating the farm-to-table model in a restaurant, how she came to establish a cooking school and restaurant, lessons she has learned, and thoughts she has going forward.

Subjects

Restaurants

Full text is not available here. Please contact the Library for a copy of the article.

Share

COinS