THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Thanksgiving food

Her pumpkin soup is roundly satisfying

By Jennifer Wolcott
Globe Correspondent / November 21, 2005

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GROTON -- Every Friday and Saturday evening in a 19th-century, post-and-beam carriage house decorated with antiques and dried, hanging herbs, guests share communal tables and savor a five-course meal. Menus change monthly, depending on what's in season, and the chef emerges from the kitchen after each course to talk about the dishes and answer questions. (Full article: 330 words)

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