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“We get as much as we can locally—as close to the restaurant as possible,” Fanning explains. “Our vegetables come from Emily’s Produce and the meats may not necessarily come from the Eastern Shore, but they come from a butcher in Maryland.” more »
May 7, 2013 by Leslie Orndoff in -downtown-
“We look for small groups that don’t have a high profile and may have a more difficult time raising money for their programs,” explains Del Pino. more »
May 5, 2013 by Leslie Orndoff in -hot seat-
Though nearly thirty years have passed since I explored Oxford by bike, not much has changed. The eleven-year-old girl I used to be would feel quite comfortable in twenty-first century Oxford. more »
Apr 25, 2013 by Leslie Orndoff in -downtown- (2 Comments)
“People go to a restaurant to be nourished, and here my art is, in a place where it wouldn’t normally be—I get a chance to nourish them as well.” more »
Apr 10, 2013 by Leslie Orndoff in -the studio- (1 Comments)