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  • I just got back from the opening of Forage, it was a great dining experience with the staff really doing well. I started with a craft beer and cheese board, the pairings with the cheese were very well thought out. My main course I had the suckling pig which was cooked to tender perfection. They said that the menu is seasonal and they try to bring in as much local and organic food as they can. It was well worth going in and I plan on returning to see what new things the kitchen will put out.
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