The Bristol has been known for their incredibly creative nose-to-tail approach to sustainable cooking, but they’ve recently introduced a new executive chef who is dishing up even more creative menu items. Join Kelly Rizzo as she sits down with chef Sean Pharr to talk about his culinary technique!
Food & Drink July 19, 2017 8:00 am
Chicago loves hot dogs, but do they love Heinz? The ketchup brand would historically say no, and most Chicagoans would agree. Yet, (…)