Unlike many of the chefs in our Fridge Files feature, Craig Thornton's home pantry is packed to the gills--all day, every day.
Plans are underway in the next few months to expand Wolvesmouth into an art gallery/kitchen space in Downtown's Historic Core, which will also house Thornton's new lunchtime take-out counter called Prowl.
But for now, several nights a week, Thornton and the Wolvesmouth crew take over the kitchen in his Downtown loft and transform ingredients culled from local farmers, butchers and seafood merchants.
The result is a creative multicourse meal served to 15 to 20 guests seated around a long dining room table. As those who've attended can attest, these dinners are decidedly unique experience.
But what's life like in between? We talked to Thornton about the challenges--and pleasures--of having your work and living spaces combined into one.
View our slide show to see more. Hint: It involves root beer, dill-pickle chips and high-end cheesesteaks.
More information at wolvesmouth.com
Please check your inbox to verify your email address.