The first morning I dined on grilled pineapple followed by French Toast stuffed (yes, stuffed) with strawberry cheesecake. A stuffed yours truly put on his walking shoes once more and strolled back downtown.
He and Catherine found the 27 acre parcel where their farm in located about ten years ago. It was in such disrepair they turned around halfway up the driveway. After being persuaded to take a good look, they decided it was worth a shot.
Sal is quick witted, affable and has a clear passion for food. He has been Executive Chef at the Temet Grill at TCI for the past five years. He changes his menu according to season, shops at the Farmers Market weekly and has seen the amount of fish ordered increase by leaps and bounds over the years. He considers himself a great conductor of a great orchestra.