3/31/2024 0 Comments Jay open letter instrumental![]() ![]() Or Doug, pioneering the farm-to-table movement, becoming the first president of the Vermont Fresh Network. ![]() Or the monthly “Senior Meal” where guests could get a three-course meal for $5. Much has been written about the decades-long Holiday Benefit Doug and Linda have put on for the community. Much the way Mack, 66, and Mary’s co-owner Linda Harmon, 71, have sacrificed themselves over the past 38 years. Those crabs, analogous in myriad ways, sacrificed themselves for the betterment of the dining experience. BRISTOL - Friday, May 21 - the first night of the final three-day weekend at Mary’s Restaurant in Bristol could best be summed up by the half-dozen Delmarva soft-shell crabs crawling haphazardly on a plastic cutting board, disoriented by the bright lights of the kitchen, not knowing whether to scamper towards freedom or towards the eight-inch blade in Chef Doug Mack’s hands.
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