Delicious food, locally sourced, is featured today in restaurants all over, from large cities to rural small towns, coast to coast and border to border. This is a welcome trend for farmers and consumers that should last. In Versailles Ohio, Silas Creative Kitchen Executive Chef Aaron Allen is part of this movement to farm-fueled restaurants. His 14-year career has brought him all over the country to cook in famed restaurants, but is now collaborating with Hotel Versailles’ very own farmer, Katie Bensman, to bring a high-caliber farm-to-table restaurant to small-town rural Ohio.
https://www.hotelversaillesohio.com/silas-creative-kitchen
Delicious food, locally sourced, is featured today in restaurants all over, from large cities to rural small towns, coast to coast and border to border. This is a welcome trend for farmers and consumers that should last. In Versailles Ohio, Silas Creative Kitchen Executive Chef Aaron Allen is part of this movement to farm-fueled restaurants. His 14-year career has brought him all over the country to cook in famed restaurants, but is now collaborating with Hotel Versailles’ very own farmer, Katie Bensman, to bring a high-caliber farm-to-table restaurant to small-town rural Ohio.
https://www.hotelversaillesohio.com/silas-creative-kitchen
Delicious food, locally sourced, is featured today in restaurants all over, from large cities to rural small towns, coast to coast and border to border. This is a welcome trend for farmers and consumers that should last. In Versailles Ohio, Silas Creative Kitchen Executive Chef Aaron Allen is part of this movement to farm-fueled restaurants. His 14-year career has brought him all over the country to cook in famed restaurants, but is now collaborating with Hotel Versailles’ very own farmer, Katie Bensman, to 
150x150.jpeg" alt="" width="150" height="150">bring a high-caliber farm-to-table restaurant to small-town rural Ohio.
https://www.hotelversaillesohio.com/silas-creative-kitchen
