Michael Foust, Part 2: Beepers, Broccoli and Bryant’s

If it seems like chef Michael Foust is always at the Farmhouse talking to diners about their meals or about new items on the menu, that’s because he is. Last year, Foust took four days off, just one of the things Fat City learned in yesterday’s interview with him. 

Today, he confesses his love for cereal and the Vietnam Cafe. Tomorrow, he’ll suggest a few beer pairings and tell us why beer should be an important part of any menu.