January 8, 2016
Farro that has been heated in olive oil is spread on the oval white dish and then topped with the beet-mushroom mixture to create the seasonal special at Virtue Feed & Grain. A sprinkling of fresh thyme adds the final splash of color.
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Energy, camaraderie, chaos personify Duncan’s kitchen.
"Corner," Corporate Executive Chef Graham Duncan calls as he heads down the stairs and makes the sharp turn to the kitchen at Virtue Feed & Grain on Union Street. It is a bustling Friday lunchtime, and he squeezes by the line cook grilling Virtue and lamb burgers.