Why are these Michelin-starred chefs cooking in a barn?

This week we’re on a mission. Host David Manilow wants to learn why some of Chicago’s most decorated chefs are driving to a small town in Michigan to prepare meals served in a barn. In this episode, we’ll get the answer from James Gray, co-founder of Farrand Hall Hospitality. Plus, learn how this star chef series got started on a 12-acre farm in southwest Michigan — and where it goes from here. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.