Join Liz Fravel as she brings back a favorite of ours, the Farm to Fork Dining Series! Owner Daniel Kaufman dreamed of opening a restaurant and his new venture, the PY&FH fills a hole in the local market for fresh seafood. He features several varieties of oysters from Virginia to Maine. Mussels have become a staple of h is menu and there is even something for the land loving foodie. In true Farm to Fork style, we'll be joined by the Executive Chef, Donnie Glass to talk about their relationships with local farmers and the challenges that offering a locally sourced menu brings. Bring money for dinner. Please register by October 8. $15/Members, $20/Non-Members.