Woods Hill Table / Sizzle Magazine

Secured by Boston and New York public relations agency marlo marketing, Woods Hill Table is included in the July issue of Sizzle magazine. Chef Charlie Foster shares how he works with local New England foragers to source mushrooms for dishes, and describes how he pairs them with ingredients from the restaurant’s farm, The Farm at Woods Hill. The article also mentions how Chef Charlie forages for sassafras root, using what he finds to make the glaze for pork rib chops. A photo of the Salad of Roasted Beets is also included.

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Posted By: marlo marketing

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