HOTELS Interview: Chef takes sourcing personally
Sourcing products locally is an expectation these days, but when it comes to finding lobster and crabs in Milwaukee, Wisconsin, that’s not possible. So, Mark Weber, executive chef at Mason Street Grill in the Pfister Hotel, has decided to do the next best thing. Earlier this year, Weber embarked on his second stone crab-fishing excursion, … Continue reading HOTELS Interview: Chef takes sourcing personally
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