Chef Danny Mellman and Michelle Moran (the writer) discovered their love for life and eachother over discussions of food. They operate a restaurant in the North Georgia mountains with a focus on Farm to Fork production – something Danny’s dedicated his career to since his first restaurant on Captiva Island over 20 years ago. Michelle is now overseeing the production at a 1-acre mini farm just blocks from their restaurant where they also operate a cooking school and sustainable living educational center, complete with chickens and bee yard (aka apiary).
I can still remember the foie gras you made at the Greenhouse Restaurant in Florida. Yum
So good to see you and Danny so happy!