A NAME TO LIVE UP TO (Lexington Herald-Leader)
What's in a name? It's usually little if it's essence you're after. But I assume Heirloom's chef Mark Wombles and chef de cuisine Will Preston disagree because their restaurant's moniker speaks volumes. The kitchen uses heirloom produce and handles it with the care befitting an exquisite inheritance.
Read full post here. Copyright (c) 2004 Yahoo! Inc. All rights reserved.
A NAME TO LIVE UP TO (Lexington Herald-Leader)
What's in a name? It's usually little if it's essence you're after. But I assume Heirloom's chef Mark Wombles and chef de cuisine Will Preston disagree because their restaurant's moniker speaks volumes. The kitchen uses heirloom produce and handles it with the care befitting an exquisite inheritance.
Read full post here. Copyright (c) 2004 Yahoo! Inc. All rights reserved.
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