<"Some of our produce is so seasonal we can only list it on our menu for six or so weeks" he said.
We could have ordered a la carte but hearing Craig talk about food, we felt in such good hands that we took up one of his 'Feed Me' options.
"I grew up eating a lot of pie during winters, and for me, winter is not winter without apple pie" he said.
Craig uses Granny Smith apples and is careful about the ratio of apples to pastry. "If there is too much crust, it ends up very dry, and if there is too much filling, it's not really a pie."