Yesterday, we recapped our May Soiree tasting with photos of the hors d’oeuvres, moments captured with clients and some of Executive Chef Craig Mason’s demo. But, a video always give Chef Mason’s cooking demonstrations more justice. Hear him talk about our farm-to-table initiative, sustainable seafood and watch him cook one of his personal favorite items – soft-shell crabs! Special thank you to Jennifer Arezzo who beautifully told the story of farm-to-table, West Belmont Place and more in her news article for the Ashburn Patch.
