Students of the Drexel University Hospitality, Culinary & Food Science program accompanied Chef Steven Eckerd of Le Bec Fin on a foraging field-trip to the Headhouse Farmers Market in Society Hill and Quarry Hill Farms in Harleysville, Pa. They selected ingredients and brought them back to Drexel's test kitchen for menu development and the final menu was served at Le Bec Fin just one week later.

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