Brunch at Masa 14
“Culinary school is great for a piece of paper, but you have to work for top chefs.” Brian Murphy – Executive Chef – Policy
“This is where I find myself.” Alex Reyes, Harry’s Tap Room
Food is about “pleasure, joy, flavor, the experience of texture and taste.” – Bryan Moscatello – Potenza
“People place value on products that are coming from people they trust.” – Joe Miller, Trickling Springs Creamery
Sam Lewandowski RD’s Nutrition News Roundup – Week of 6/14
