As luck would have it, Robert was there and he stopped by to say hello and visit with us while taking a break from the demands of harvest. Server Andrew took great care of our group and concluded our tour with a visit to the member's lounge.
But wait, there’s more. On to the main course of “Roasted Pork Loin with Guinness Stout Glaze,” which requires a 12 oz bottle of beer. Chef Marty says that beer should never be bought in odd numbers and recommends employing the phone-a-friend option for remaining beers. I’m now begging Mr. W to cue the crane to get me out of my seat.