Farm-to-table dinners ‘complete the circle’

Farm-to-table dinners ‘complete the circle’

At 2 a.m. on a Saturday in September in Louisville, Ky., Park Place on Main executive chef Jay Denham was in a farm field wood-smoking a 220-pound hog. The product of a Maysville, Ky., farm, Denham is no stranger to all-night barbecuing, so he was prepared with provisions: a glass of real moonshine for sipping and a bag of chips for sustenance. In case he fell asleep, his cell phone alarm was set to ring every 30 minutes to remind

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