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Creating a menu from the ground up

Chef Tom Fosnot picks kale at Gibbet Hill Farm in Groton, yards from the restaurant’s kitchen door. Chef Tom Fosnot picks kale at Gibbet Hill Farm in Groton, yards from the restaurant’s kitchen door. (Wendy Maeda/Globe Staff)
By Lisa Zwirn
Globe Correspondent / August 11, 2010

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GROTON — At Gibbet Hill Grill, dinner comes to the table with a freshness unrivaled at most restaurants. That’s because chef Tom Fosnot doesn’t just have a vegetable garden at his disposal. He’s got a whole farm. (Full article: 799 words)

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