This week: Chef Jason Lutzk of Grace restaurant and event planner and PR specialist Brooke Palmer join us to discuss bringing fine(er) dining to the beaches and what it takes to survive in the modern hospitality landscape. Revitalizing Pass-a-Grille. The ostrich farms of 1902. Finding the hidden gems outside of the downtown scene. The grand dutchess of Christmas. Max's reputation for ordering statement dishes. How the time change effects restaurants. Lizzie the cow. The CIA. Being hospitable in the hospitality industry. Balancing innovation and comfort on a menu.
