Stored Potential from a Chef’s POV

Nice recap from Bread & Cup chef Kevin Shinn of the Stored Potential dinner last Sunday. (Previous post on the art portion here.) If you’ve never been to his Lincoln restaurant, go quickly and go often. Like most great things, from novels to architecture,  it’s beautiful and simple.

My take on dining with 500 people in the shadows of old grain elevators? Two of the best hours I’ve ever spent.

Advertisements
Tagged , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: