What’s Happened
Forbes Magazine on Michelberger’s Head Chef Alan Micks
The classic Micks interplay of the raw versus the cooked shows through on the entire card. “Some things you have to cook,” says Micks, summing up his brutal-yet-tender approach to managing the countryside bounty. “And some things you can just cook by cuttin’ ’em with a good knife or hittin’ ’em with a hammer.”