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From Our Editors

Harvesting a bounty of local produce, the nimble fingers behind Two Chefs and a Grill add regional flavor to a South German dinner menu and daily-changing buffet menus of American country fare. A rotating selection of soups bubble up from Grandmother's recipe book, prefacing meals with a patchwork quilt of traditional German flavors. Spices cling to six kinds of lean pork bratwurst, which brim with fillings such as curry, cheese, or garlic, and come with fresh, homemade rolls and sauerkraut when ordered as an entree. For dessert, delicate layers of pastry frame glowing cinnamon apples or a creamy blend of peaches and soft cheese. Lunch goers might encounter a fresh take on country meatloaf, while early risers can break their fast with classic brunch items such as eggs, biscuits and gravy, or country ham instead of with a ball-peen hammer.

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