My daughter Kate and I headed out last Sunday afternoon to Kitchener to hear about a new – and what I consider very different – food service being debuted at the storied Walper Hotel. Up the staircase through the doors of the second-floor terrace ballroom, 250 curious guests were lining up at more than a dozen food stations positioned throughout the long, rectangular room. The stations were being steadily replenished with something seldom seen at the Walper – that is, someone else’s cuisine. On this day, management relaxed what area entrepreneur Anne Marie Heinrichs said is an our-kitchen-only food policy,…
Register to continue reading
Join the RealAg Community
Create a FREE account to access exclusive content, get access to invite-only webinars and, while supplies last, we’ll send you a RealAg Koozy!
- Focus your experience on RealAgriculture.com by managing your shortcuts and commodities
- Favourite articles to save for later reading
- Manage your newsletter subscriptions
- Comment on articles (restricted to members only)
- Did we mention the free RealAg Koozy?!