Our inaugural episode features Brandon Johns, Chef and Owner of Grange Kitchen and Bar in Ann Arbor, Michigan. Fred was in town visiting for their annual “Harvest Dinner” on the eve of Michigan Brewers Guild Summer Beer Festival. Their tradition is to visit farms or the farmer’s market, take inspiration from what is absolutely in the moment and write the menu for the dinner they’ll cook the following day. Between sourcing and selecting beers for the dinner, they took a moment to Stop and Taste. Brandon talks about how he ended up in the restaurant industry and shares his thoughts on what farm to table & nose to tail mean to him. Drinks: The Nola Dragon; A Sazerac made with New Holland’s Pitchfork Wheat Whiskey infused with bacon & apples, and topped with Dragon’s Milk. Incorrigible Reserve, white sour ale with blackberries and blueberries. Music: “Everywhere is Calling” courtesy of Cavepeople, ©Ben Bueltmann