Rick Mace’s childhood spent on a hundred acre, family-owned farm in Ohio—where he was surrounded by gardening, hunting, fishing and farming—inspired his culinary interests at an early age. When his family began living and traveling around the world, thanks to his father’s military career, he gained a global perspective and knowledge of many world cuisines, which solidified his aspirations to pursue cooking professionally.
Saturday November 5, 2016
3:30-4:30p Tour | 5:00p Dinner
5 Courses with Wine Pairings (BYOB & wine also)