Michael Foreman

Does anyone know/know of Michael Foreman? Doe Run Inn in Brandenburg has announced that he has joined their culinary team, telling us, " Michael worked with Chef Bret at Standard Country Club in Louisville, as well as Brownings and Park Place, Toast on Main, and has just returned from a 9 month culinary journey through the Pacific Northwest."

BTW I am very happy to pass on that Doe Run Inn has finally gotten back to its high quality standard. There was an interim period of about two years with a different owner where the it got to the point where we didn't visit much at all. But happily things are fine again.

[Robin Garr]

Sorry I don't know Michael offhand, Vince, but Bret is on the forum and may be able to chime in.

That's "Toast on Market," by the way ...

Does anyone know/know of Michael Foreman? Doe Run Inn in Brandenburg has announced that he has joined their culinary team, telling us, " Michael worked with Chef Bret at Standard Country Club in Louisville, as well as Brownings and Park Place, Toast on Main, and has just returned from a 9 month culinary journey through the Pacific Northwest."

BTW I am very happy to pass on that Doe Run Inn has finally gotten back to its high quality standard. There was an interim period of about two years with a different owner where the it got to the point where we didn't visit much at all. But happily things are fine again.

Talk to Dan Thomas. He mentioned it over drinks tonight.

I don't know the gentleman myself but anything to help Doe Run Inn makes me happy. My family has been going there since the 60s. We love the atmosphere. And for all you couples out there it makes for a romantic little getaway too!

That's "Toast on Market," by the way ...

I noticed that gaff when I read their Facebook announcement, but I cut and pasted their note exactly, which I put in quotation marks. I guess I should have mentioned that in my post.

Hey, Vince...

Michael is an excellent cook, A foodie's foodie. I have never failed to be impressed with his creativity and attention to detail. He is passionate about food and delivering the best quality every time, and I am beyond thrilled that he has agreed to come help me at Doe Run Inn.

To that end, we have continued to make great strides in the quality of the food. When I took over as Executive Chef in November, I knew we still had many challenges in regaining the reputation that had fallen off in the previous few years, and I feel we have faced most of those challenges. We have implemented a new winter menu, and will be rotating menus quarterly. I have started working with some local farmers to arrange for fresh locally sourced product for the spring and summer menus. We have retrained the kitchen staff from the ground up, and I am proud of what we have accomplished in just a couple short months.

Toast on Market - oops. I was in a hurry when I made the Facebook post. I will correct posthaste.

[Robin Garr]

That's "Toast on Market," by the way ...

I noticed that gaff when I read their Facebook announcement, but I cut and pasted their note exactly, which I put in quotation marks. I guess I should have mentioned that in my post.

Sorry, Vince ... I saw and understood your quote marks, but should have clarified that I knew it was a source error.