Crumbs


In last issue’s cover story, “Home Grown,” about the Stored Potential installation, written by myself and art writer Sarah Baker Hansen, we failed to mention the hard work Lori Tatreau put into putting the installation and dinner together. Tatreau worked endlessly to connect chefs, farmers, artists and a great staff of volunteers. Feeding 500 people four courses was no small task, and Tatreau worked with Anne Tremble for months on the project. Colleen Cleek, owner of the Classy Gourmet, is closing the doors of her home-chef cooking school. The one-time contestant on “Hell’s Kitchen” is managing the Patriot Club at Offutt Air Force Base and will host her final classes at her shop near Westroads Mall through October. Cleek had been renting the facility to private events and caterers, but wasn’t able to offset the cost of the facility and the drop in class attendance. She hopes to eventually reopen the business. — Lainey Seyler Comments? Questions? Want more? Check out our Booked blog online at thereader.com. Or email us at booked@thereader.com.


Category: Crumbs, Dish
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