I get that most of you don't read every article about new restaurants or keep up with every little development. That's ok - that means you're normal.
But sometimes, that means you miss some of the broad strokes about new restaurants like Hock Farm.
Here's a great piece by Isabel Ward in Comstocks Mag that highlights all the major players who brought about Downtown's newest Fork-to-Farm restaurant.
The new Hock Farm Craft & Provisions restaurant has a three-fold investment.
With Shaun Freeman as general manager, Brad Peters as bar manager and David LaRoche as the chef partner, the trio teamed up to bring a new spin to a veteran company known for its quality food and service...
Deemed the ringleader, Freeman, who previously worked at Paragary’s Café Bernardo and KBar, was introduced to the Hock Farm possibility by Randy Paragary last summer. After leaving the company, Freeman said he decided to take the position once Hock Farm became official.
He says each owner brings a niche ability to the restaurant that helps it function as a whole.
“It’s funny. Brad’s got his corner, chef’s got his corner and then I’m kind of smack dab in the middle, and I kind of bring everything together with the guests,” Freeman says.
Read the entire article in Comstocks Mag.
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