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Chef Lionel Heydel plates the main course of beef bourguignon at a private tasting dinner for 12 guests at the Big Barn, a 1905 barn in Middleport restored by Roger Hungerford into a club/guest house. Heydel and sous chef Jose Ocasio are experimenting with dishes using locally grown foods and looking for input in planning their menus for the new restaurant scheduled to open in the spring at Bent’s Hall.

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