Brian Lawrence Live

Tues., April 22
This evening I’m heading downtown to the beautiful Watertable restaurant at the Renaissance Harborplace Hotel for a dinner featuring the bounty of local farms. The Slow Food movement is catching on here, and chef Garrett Gooch has put together a five-course dinner highlighting local resources such as Gunpowder Bison, Springfield Farms, Roseda Beef, Chapel Country, South Mountain Creamery, and Elk Run, Whitehall and Basignani vineyards. I’m greeted by Cynthia Glover and, over dinner, I get to chat with David Smith of Springfield Farms and Bert Basignani of Basignani Winery, both in Sparks.

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