MacGregor Mann, the new chef at the Brandywine Conservancy & Museum of Art, specializes in farm-to-table cuisine, obtaining some of his ingredients from properties the conservancy has protected.
When it came time to create a new dining experience at the Brandywine Conservancy and Museum of Art, the ingredients all fell into place, refining a taste for symbiosis in the process. Conservancy officials said they realized that an organization committed to sustainability needed a chef who shared that passion, and MacGregor Mann offered a perfect match. The owner ...
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