Where We Were: 48 Nights
Chef Blaine Staniford prepared a delicious vegetarian menu on behalf of Grace in Fort Worth. He met with a loopy mushroom dealer to score some local morels for his main entrée and had help from a Native American named "Running Squirrel" to provide wild greens. Talk about an interesting night...
Image 1 of 5
Annie Potasznik
Replay Slideshow
Where We Were: 48 Nights
All 75 tables were full at 48 Nights as guests waited in anticipation of a truly unique dining experience. Chef Staniford met with a loopy mushroom dealer to score some local morels for his main entrée and had help from a Native American named "Running Squirrel" to provide wild greens. Talk about an interesting night...
Please wait. Your gallery will be ready in 5 seconds.
