The ‘Six Seasons’ author and progenitor of the butter-board trend cooks two dinners at Seven Acre on March 5-6, including a rye pasta with bratwurst ragu. https://captimes.com/food-drink/wisconsin-born-chef-joshua-mcfadden-returns-to-his-roots/article_95cb52ac-f3bf-11ef-8eee-fbe2e0d34f36.html
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