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tor the lop 100, praised Chef Patrick O’Connell of The Inn for using local ingredients for his cuisine. He said,. “A recent success (of The Inn) was a sauteed foie gras and a slice of salty Virginia country ham, both on a bed of creamy polenta and surrounded by a ■ tart black currant sauce.” That dish, a combination of French, American arid Italian styles and food, makes you want to ask for seconds, or come back tomorrow and order it again.
Show To Open j
Middle Street Gallery proudly; announces an exhibit of miniature works, “One Square Foot” during the month of February.
This is a juried exhibition of acrylic paintings, sculpture, pastels, drawings and other media. The size of each entry was limited to 144 square inches or “One Square Foot.” The « works in the show-were selected by a panel of artists.
The exhibition will open on Friday, February 2nd and will run through the 25th. A reception for the ■ artists will be held on Sunday, February '4th from 2 to 5 p.m. Refreshments will be served.
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