It's actually hard to compare this dining experience to anything else. Chef Baehrel just does everything differently, from foraging his own food to cooking on stone so as not to impart a metallic taste to any of his dishes. Our meal was extraordinary: 20 courses served over the course of five and a half hours. You will experience food that you will never had tasted before and will not taste again. From the way he grows and forages to the manner in which he prepares and presents, Chef Baehrel is truly in a class by himself. As he describes how he pulled some moss off a log and gently shook off some dust from the underside, you know that you are eating food that is "sui generis," completely in its own category. We were fortunate to get a last-minute booking for our 25th anniversary and it was a night that we will never forget. It truly made our 25th memorable.
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