Now that the new year is upon us, it’s time to nourish our bodies. This event includes bites made with natural ingredients from local chefs and farmers. The grub is free (while it lasts) with the purchase of a beer. The menu includes a bowl of Bermuda fish chowder prepared by Clark Barlow of Heirloom; a vegetarian pozole by Jamie Swofford of The Chef’s Farmer; and pie from Keia Mastrianni of The Milk Glass Pie.
