New Owners bring Farm-to-Table vision to Fireside Restaurant in McGregor
June 2026 • Voyageur Press
When the opportunity to purchase Fireside Restaurant in McGregor unexpectedly arose, Ken Sizemore didn’t need much time to consider it. “I didn’t even hesitate,” Ken said. “I said, ‘Let’s do it.'”
Ken and his wife, Angie Johnson, recently became the new owners of the longtime McGregor dining destination, taking over from previous owners Ty and Corey, whose work and dedication they had long admired. “It was kind of a spur-of-the-moment thing,” Ken said.
“We’ve always admired Ty and Corey and loved what they’ve done. When the opportunity came up, it just felt right.”
For Ken and Angie, the acquisition represents much more than restaurant ownership. It is the next step in a rapidly growing agricultural enterprise centered on cattle, meat processing, and direct-to-consumer food sales through their family operation, Angie’s Acres.
Founded in 2021, Angie’s Acres began with a simple goal: providing family and friends with high-quality, ranch-raised beef and pork. The idea emerged after Ken and Angie purchased a half beef that failed to meet their expectations despite its premium price. That experience became the catalyst for launching their own operation.
What began as a personal frustration soon evolved into a mission-driven business. Angie’s Acres was named in honor of Angie, whose dedication, care, and passion are reflected throughout the ranch. Her commitment to quality and consistency has helped shape every aspect of the operation, from animal care to customer relationships.
Today, that same philosophy is expanding beyond the ranch and into Fireside Restaurant. The couple views the restaurant as the ultimate extension of their farm-to-table vision.
“When I stopped and thought about it, being able to have that outlet at our fingertips to put all of our products into and offer them directly to customers—it doesn’t get any more direct than that,” Ken said. “Having a restaurant that’s truly farm-to-table is something special.”
Their journey has been fueled by strong customer support, something Ken says remains at the center of every business decision.
“We wouldn’t be anything without our customers,” he said. “Whether it’s somebody coming into our farm store and buying one pound of ground beef or a wholesale customer buying $10,000 worth of product, they’re equally important.”
That appreciation stems from personal experience. “I grew up pretty poor,” Ken said. “I remember walking to the bread store with change in my pocket just to buy a loaf of bread. Sometimes it feels like a calling to be able to feed people.”
Today, that mission extends far beyond feeding his own family. “It’s not only feeding our family,” he said. “We’re feeding other people’s families, too.”
Building a Local Food Network
The purchase of Fireside comes as Ken and Angie continue expanding their agricultural operations. After facing challenges with meat-processing capacity, the couple purchased a turn-key processing facility in Henning, Minnesota. The facility is now entering a new chapter as a USDA-inspected processing plant, allowing the business to harvest and process its own beef.
The expansion opens the door to new opportunities, including national distribution of products such as beef sticks and summer sausage. “We’ve invested a lot of time, money and effort to get here,” Ken said. “Now we’re on the tail end of that process.”
The USDA certification also supports a broader vision of helping regional livestock producers by providing affordable processing services, transportation, packaging, and product traceability. “Our goal is to remove as many headaches as possible for farmers,” Ken explained. “We’ve been through those challenges ourselves, and we know what matters.”
More Growth Ahead
The couple’s ambitions extend beyond McGregor. Plans are moving forward for Palisade City Meats, a new retail operation that will offer fresh and frozen meats, deli-style products, and value-added items. While processing will take place in Henning, the Palisade location will serve as a regional retail hub.
Meanwhile, the former bottle shop near Fireside is also being given a new purpose. The couple plans to transform the space into a specialty meat store called The Cattle Woman’s Cut, LLC, offering fresh and frozen beef, pork, jerky, beef sticks, and other products sourced directly from their operation. “We thought, what better than having a place where people can stop before heading to the lake, pick up a steak, a bottle of wine, maybe a little bourbon, and head home?”
The new store is expected to open this fall.
National Recognition
The growth of the business has also created opportunities on a national stage. This summer, Ken and Angie will travel to Canton, Ohio, where Certified Angus Beef cattle they are currently feeding will be served at the prestigious Pro Football Hall of Fame Gold Jacket Dinner.
Ken and Angie are working with Hall of Fame Farms, owned and operated by NFL Hall of Famer Joe Thomas of the Cleveland Browns, by feeding cattle that will be processed and served at the banquet. “It’s been very humbling,” Ken said. “We’ve been blessed with opportunities that we never imagined.”
A Commitment to Community
While expansion plans continue, Ken says the focus at Fireside remains simple: provide excellent food, outstanding service, and a welcoming atmosphere.
The new owners plan gradual renovations to the restaurant, beginning with rest room updates and additional improvements throughout the facility. They are also exploring the return of live music, community events, and monthly meat raffles.
Most importantly, they want every customer to leave satisfied. “We want this to be a comfortable place where people can come in and have a wonderful dinner,”
Ken said. “Whether they’re here for a meal with family or celebrating with friends, we want them to have a great experience.”
If customers aren’t satisfied, he says he wants to hear about it. “We’re not perfect,” Ken said. “But we’re going to do everything we can to make it right.”
Ken and Angie also announced their annual Summer Stock Up Sale, scheduled for July 1–5 at Angie’s Acres, located at 43052 Nature Ave. in Aitkin.
“We are going to fill those freezers this year. Best beef, best prices in the state,” the couple said. “We will also be hosting a free lunch from 12 to 3 p.m. on July 4. On the menu will be free burgers and bratwurst with all the trimmings.”
“The first year we offered samples at the farm, and last year I think we fed about 235 people,” Ken added. “We’re going to do it again this year and hopefully feed even more people.”
Later in the summer, Ken will donate beef, cook, and serve food at the 250 Years Red, White & Remembrance Music Fest at Forgotten Heroes Ranges and Retreat, located at 23796 450th St. in McGregor. The event begins at noon on Aug. 1.
For Ken and Angie, Fireside Restaurant represents more than another business venture. It is an extension of the values that built their farm and meat operation: quality products, customer service, and a belief that feeding people is meaningful work. “Everything we do is a representation of our farm and what we stand for,” Ken concluded. “That’s the same focus we’re bringing to Fireside.”
Upcoming Events
Fireside hosts upcoming events throughout the year, bringing the community together with special gatherings, food, drinks, and plenty of opportunities to enjoy a fun night out.
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More Articles about our Community Cornerstone: Fireside
2024 - Angie’s Acres specializing in Wagyu Beef
October 2024 • Voyageur Press
PALISADE, Minn.—Akaushi beef, a breed of cattle in the Wagyu family, is known best for its tenderness and beautiful marbling, with benefits in its rich oleic acid and monounsaturated fat count. Compared to the typical store-bought beef, Akaushi offers unmatched texture and flavor. This premium meat is offered by a new ranch located in Palisade, Angie’s Acres.
Husband and wife duo, Angie Johnson and Ken Sizemore, started this family-owned business in 2021 when a poor experience with their first herd in Minnesota of half beef led them to strive for a higher quality –– making it a mission to have the best beef people could possibly find. The beginning of September gave me the opportunity to sit down with Ken for a quick chat about the farm and business. Dedicated to the best quality meat, Angie’s boasts the title of being Minnesota’s only full-blood, DNA-tested Akaushi herd. Whether it be their full-blood, F1, or Angus variety, they ensure you always know what kind of beef you’re getting. “Our specialty is a high percentage of full blood Akaushi,” explained Angie and Ken. “We have also recently introduced Angus based cows into our herd, all of which eat and live right alongside each other. Within the last year, we chose this option with affordability in mind, in order to give customers that extra lower-priced option.”
When starting their business, one of the most important values they focused on was a true ranch-to-table experience. Everything about the production is an open book, ensuring that their customers are comfortable knowing each step of the process, all done 100% by hand. Bred and raised at the farm, people are welcome to visit to see where the cattle are raised and what they are fed. Once ready, they are loaded and hauled to a USDA plant in Wisconsin, Nordic Meats, inspected and harvested, then vacuumed sealed for sale.
From Madison, Wisconsin to Fargo/Moorhead and Grand Forks, Angie’s sells products across the state of Minnesota and more. About once a month, they pack a large enclosed trailer full of hundreds of pounds of meat, and bring it right to your front door. No minimum or maximum, whether it be one pound of ground beef or half a cow, their customers choose whatever they want for that month, then they move on to the next stop. There is also the option of stopping at the ranch rather than waiting for the trailer shipment. There you can view the farm and cattle, as well as purchase however much meat you would like. Even if you’re out of the mood to cook your own, Angie’s is also featured on the menu and in specials at several restaurants in the area. Places such as: the Rustic Trail, Block North, Sage on Laurel, Blackbear Lodge and Saloon, Fozzie’s Barbeque, and Fireside Inn.
With thousands of pounds of meat sold, they have never received a poor review or a single refund requested. You can learn more about the ranch, as well as get added to the list, order meat, or find their location on their website or social media page. Dedicated to offering you the best quality meats at their most affordable price, Angie’s Acres is a great new addition to our farming community.
2024 - Passing of the “Fireside” torch
June 2024 • Voyageur Press
Howie Pickles hangs up his apron after 47 years at Fireside
MCGREGOR, Minn. —Howie Pickles hung up his apron for the last time on June 16, Father’s Day, after 47 years of owning a cornerstone of the McGregor community, the Fireside Inn. Centrally located, the restaurant and bar has been a popular destination for locals and visitors alike.
Howie attended high school in Aitkin. For a time, he managed the Town & Country Motel and Café in McGregor, where he also cooked. He then was employed as a chef at the Rainbow Inn, Grand Rapids. Howie went on to work in the construction trades for a number of years, serving as foreman for Hoffman and Sons, where he built apartment buildings throughout Crosby, Ironton and also the Pioneer Villa in McGregor.
Howie purchased 24 acres of land and built a home in McGregor 53 years ago where he settled with the love of his life, his wife Alice. The couple had three daughters, Wendy, Holly and Julie.
Building a foundation
Answering a need for fine dining in the area, Howie combined his culinary and construction skills and designed and built Fireside Inn from the ground up. Howie said the bank was more than willing to loan him the funds to bring an eating establishment into town. “I ended up in McGregor and couldn’t find a job,” says Howie. “All the places around here served alcohol but not food, so I knew it would work, and it did!” During the early construction phase of building the restaurant, Howie said a storm with straight line winds blew through and the shell of walls blew down and had to be rebuilt.
The Fireside Inn opened the dining room and bar area with a grand celebration and band on Halloween, Oct. 31, 1977. “It was crazy!” recalled Howie. Early on, Howie says it would be typical to serve 300 dinners on a Saturday night. The following year, Howie added a banquet room for bowling banquets and an off-sale liquor store several years later.
The Pickles’ daughters recall Alice was a bit hesitant when it came to some of Howie’s ventures and ideas, but one business was her brainstorm. She awakened one night and exclaimed, “Howie, we are going to build a roller rink!” The couple designed, constructed and decorated the Galaxy Roller Rink in town, which they owned from February 1982 until 1987. Alice managed the rink and believed the close proximity to the supper club would provide parents the opportunity to enjoy a quiet dinner while the kids skated next door.
The Pickles’ next adventure involved constructing the 35-room Country Meadows Inn. A few family members helped with construction. The idea to build a deluxe hotel came from the urging of people within the community. A grand opening was held March 17, 1996. The pool and jacuzzi, open to the public, were a big hit. The Pickles sold Country Meadows Inn around 2012.
Alice did all the decorating of the restaurant and hotel. “She was wonderful,” notes Howie. Alice sewed waitress’s uniforms, curtains and cooked— along with many other duties over the years.
The Pickles’ daughters all worked at Fireside. “We started washing dishes, bussing tables and serving,” commented Julie. “Dad instilled and modeled a strong work ethic in all of us. Just watching him work from A.M. to P.M., not only managing the place, but getting behind that broiler and cooking every night—he’s done that the entire time, and it is a high-stress job.”
“It is not always fun and or a privilege to be the owner’s child,” added Holly. “It meant as teenagers, we often gave up our weekend plans and had to work if someone didn’t show up, but it was also a good opportunity to make money.”
Fireside Inn currently employees approximately 15 staff, but Holly and Julie agree hundreds of people have been employed there over the years. “The food is just as good as ever,” notes Julie, before the business closed, she enjoyed one of her favorite specialties, shish kabobs on wild rice. “Dad also made the most amazing soups. There were always two soups included with the salad bar made from scratch.”
The Fireside Inn was presented with a Business of the Year award from the McGregor Area Chamber of Commerce and was the recipient of the Best of the Best Award from the National Media Restaurant Surveys USA in 2023.
Howie says his inspirations came from his “energy and dreams.” Howie also currently owns, and will continue to maintain, storage units just north of Fireside Inn.
Reflections and retirement
“Our fondest family memories of Fireside Inn include the Sunday buffet,” notes Holly. “We’ve gathered there for so many years, and it brought our family together.” Howie’s mom would also join the family there.
“Dad was less busy on Sundays, so we would always just meet there,” added Julie. “Our mom got up early and prepared the Sunday buffet, often with the help of the kids and grandkids. My kids have special memories of helping grandma in the kitchen.” The Pickles have eight grandchildren and several great-grandchildren.
Fireside Inn will always hold a special place in the family’s hearts. It was the site of Wendy and Julie’s weddings and Holly’s wedding reception. Alice’s Celebration of Life was also held there two years ago. Howie and Alice were married for 59 years.
Howie plans to keep busy working on his lawn, which he says is the size of a football field, and to finally getting around to cleaning his garage. He also plans to take some road trips, enjoy day trips to Duluth and is still a member of the McGregor Lions Club.
Julie mentioned she hopes he can also spend more time with family, including visiting her at her summer lake home on Big Sandy and her winter home in Key West. She looks forward to him having time to join the family to go out for dinner and take cruises on the boat. “If he feels the need to build something, he can help with our garage addition,” smiles Julie.
Holly suggested to her dad that he is deserving of a nap. “A three-month nap,” joked Howie, to which he concluded, “I’ve had my fill, and I’m done. Mission accomplished.”
Passing the torch
Howie passed the Fireside Inn torch to new owners Tyrus (Ty) Twaddle and Cori Holland on June 17. Twaddle and Holland, partners of 14 years, moved to McGregor after traveling from Missouri to northern Minnesota for years to enjoy outdoor activities. The couple “fell in love” with the McGregor area and decided to make it their new home and move “up north” in 2020. They also made the decision to launch their dream business, T-Bones BBQ, which opened in May 2021. The original T-Bones building sold just one month ago.
Twaddle is from North Dakota and grew up in the restaurant business. His parents owned a restaurant where he spent much of his time, beginning at the age of five, providing him with 45 years experience in the business! After working in construction for many years, he and Holland, from Kansas City, opened Double TT Steakhouse and Bar in Drexel, MO, in 2013. They purchased the liquor store across the street in 2018. The couple owned and operated that business for eight years. Twaddle had also owned restaurants in South and North Dakota.
Twaddle’s hobby of smoking meats became his passion. T-Bones featured slow-smoked meats and homemade sides, including smoked mac and cheese, creamy cole slaw, baked beans, potato salad and cheesy hash brown casserole. Their Kansas City-style barbeque sauce is made from scratch.
The couple spent the week of transition-while Fireside Inn was closed for business-working on meeting licensing requirements, cleaning, completing inventory and light renovation. They plan to maintain the original name and same hours for dining, which are Tuesday- Saturday, 4 p.m. - 9.p.m.; Sunday, 11 a.m. - 8 p.m. and are closed on Mondays. There will be a new menu, which will eventually include some of the signature T-Bones favorites. All staff are welcome to stay on board. Twaddle notes they will be utilizing the local grocery store for their fresh meat products.
The couple looks forward to continuing to provide the fine cuisine the Fireside Inn is known for within the community and beyond. A grand opening will be held at a future date.
2023 - Prime Rib: In one word, SAVORY!
November 2023 • Voyageur Press
The standing rib roast, cut from the rib portion of a beef cow is for most of us called the Prime Rib. A full prime rib is cut from the 6th through the 12th rib so seven ribs in total. I usually grill this cut rather than forgo the process of roasting a big chunk of meat when it’s just Teri and I.
Prime rib is always best when served fresh from the oven. Luckily for me there are two great places in the McGregor area that serve oven roasted prime rib. The Fireside Inn and Bann’s Bar and Restaurant have both been offering Prime Rib on Saturdays for many, many years. Several restaurants around the country have quietly eliminated prime rib from their menus because of rising wholesale beef prices. We still have two choices and they are both excellent.
The Fireside Inn has a classic supper club feel to it. We had the good fortune of having long time employee Jess Gilbertson taking care of us. We had a small, very cozy table right next to a beautiful wood burning fireplace. Jess got us rolling with our beverage order and promptly followed up with a nice small loaf of warm bread to share at the table. I just love that kind of thing. The salad bar was also rocking it with two kinds of soup. You get a choice of potato to go with your dinner entree, in my case prime rib. This meal kind of hit me on all levels.
Hearing the crackle of the fire, the smell of roast in the air, seeing the food presentations followed by touching and tasting everything. I almost blew a fuse, it was so good. If you are in the mood for a good prime rib dinner check out The Fireside Inn. Howie is the owner and many people say he is the best chef in town. Eating is believing. Check it out.
FIRESIDE PRIME RIB: The Prime Rib at Fireside Inn is served with a nice small loaf of warm bread, the salad bar, which includes two kinds of soup and a choice of potato. Fireside Inn is a great place to sit by a warm fire and enjoy a delicious meal prepared by long-time chef Howie Pickles.
2011 - A History of Great Food at The Fireside Inn
March 2011 • Voyageur Press
Looking for a great place for an excellent meal, with great atmosphere? Give Fireside Inn, a landmark in the McGregor area, a try. Located on Highway 65 just north of the stop light in McGregor, its great location is just one of many reasons you should stop in.
The Inn is divided into four spaces. There is a party, meeting or banquet room, which is conveniently located off the bar. I’ve attended seminars on insurance coverage, bowling meetings and banquets in this space, each time finding it to be comfortable, with a friendly atmosphere. The bar is a large room with several high top tables near the windows, which let in natural light, and several mounted wildlife including a large moose head! The third room is a liquor store carrying all your favorites.
Last is the dining area, which is totally separated from the bar, the partition being three large glass cases filled with wildlife scenes. Small covered tables fill the room with their famous salad bar centrally located. Twinkling lights and a cozy wood fire in the fireplace, give the room an atmosphere that matches the high quality of their food.
I stopped in on a quiet afternoon and visited with Tori, who was serving as bartender and waitress. As I sipped a Bloody Mary, (theirs IS the best in the area complete with olives, lemon, lime, celery, pickle and a jumbo shrimp) she shared that owners Howie and Alice Pickles, built the restaurant in 1977, and that was the beginning of this McGregor landmark. Over the years I’ve eaten there for special occasions, or for just a good meal out. I’ve purchased their gift cards for my parents; it was their favorite place to eat in the area.
Why do people return year after year (in my case for 32 years)? Great food and a wonderful salad bar. The salad bar, popular with young and old alike, is available evenings and now on Wednesday for lunch. You can add it to a sandwich; it comes with all dinner entrées. The fresh greens, garden vegetables, including a pretty green onion bouquet, homemade dressings plus two soup choices, can be a meal in itself.
On a recent Thursday evening, my husband along with some friends stopped by to enjoy an evening meal. We enjoyed the warmth of the fireplace and were delighted with the salad bar which came with our Sunset Dinners. I found the wild rice salad, pasta salad and potato salad all to be flavorful, and the barbecue soup was very tasty. My husband loves blue cheese dressing; he claims their blue cheese dressing is as good as it gets!
Fireside’s menu offers every diner lots of variety! They have homemade pizza and a huge selection of appetizers, including two new ones, Wisconsin cheese curds and Walleye Fingers- 12oz. flaky walleye strips deep fried golden brown, yummy. They have hot wings and deluxe drummies which go great with a beverage during their Happy Hour 3-6:00 p.m. weekdays.
Another great feature is their Sunset Dinner specials (which we enjoy) served 4-6:00 Sunday through Thursday. For $9.95 you get the soup and salad bar, choice of potato and choice of main entrée. My two favorites are the Honey Almond Chicken and the Shrimp Platter. Liver and Onions is on this menu, something my husband loves, which I do not cook!
Offering a big selection of burgers, sandwiches and baskets, it is difficult to make a selection. The Rib Eye Sandwich has been a favorite with locals since 1977, and their 21 shrimp basket served with cole slaw and fries or baked potato are favorites too.
Their dinner entrées include a good variety of steaks, ribs, broasted chicken and seafood. If you can’t decide they have some tempting combos! Besides the great salad bar, choice of potato (the au gratin are delicious) meals are served with a loaf of warm homemade bread.
Open daily for lunch and dinner, Fireside Inn is also open for breakfast on Friday, Saturday and Sunday at 8:00 a.m. Looking for something special? Their brunch on Sunday from 11-2:00 is worth stopping in for. Have little ones with you? They have a nice Kids Menu too.
Fireside has everything an eatery needs to make me happy. Great menu, delicious food, fresh salad bar, cozy atmosphere and I can’t forget wonderful service. Bunny, one of their veteran waitresses, provides excellent service making our last visit a successful dining experience. I know we’ll be back; why not give Fireside Inn a try? Happy Eating!
2002 - Oh What A Way To Go
February 2002 • Voyageur Press
A First Time Visit to Death by Chocolate
If I couldn’t die in the arms of my husband, this is the way I’d want to go. Tuesday, February 12, was the fifth-annual ‘Death by Chocolate’, held in the Great Room of the Radisson Hotel in Duluth. Heading into the event, we didn’t spot any dead bodies - yet. But wait, there was harp music! Yes, we were headed for heaven — chocolate heaven!
I was accompanied by Voyageur Press photographer extraordinaire, John Grones, and the creator/chef of the diabolical recipe for the ‘Fantastic Hearts’ (and my mommy), Betty Gephart.
My approach was simple: I was going to die and go to heaven, surrounded by chocolate, chocolate, chocolate! What I hadn’t factored in: What if I didn’t LIKE everything? All chocolates are not created equal. Yes, it is possible to wreck chocolate.
Howie Pickles, Chef and owner of Fireside Inn, was gracious enough to have arranged for three passes at the door for us. He had already handed out hundreds of ‘Fantastic Hearts’ by the time we arrived, but we were not too late. The room was set up with tables on the wall perimeter for the individual chefs and their offerings. The center of the room was set up with tables and people eating the offerings. It was like a craft fair, only the crafts were made of chocolate.
We went to our right, to the first table along the wall. Cheese cake and chocolate. These were soooo good that I had to go by the table before we left to sample another. Second table: chocolate truffles and a hot cocoa to-die-for, almost too rich. Then we came to Fireside’s table and the ‘Fantastic Hearts’.
As I glanced around the room, the colorful papers that the hearts were placed in were everywhere on the tables — some people had two or three, but there was at least one on every plate. They were a big hit. We came across mocha coffee, more truffles, brownies, and even a chocolate custard. The custard was a good example of how to wreck chocolate. There was another table with fudge, and lots of it, made by a fellow who was recently featured in the Duluth News Tribune for having perfected a certain recipe. It was okay, but I like my Mother’s better. There were also some small, round truffles that literally melted away when eaten. One, however, was rolled in straight cocoa. Talk about your bitter outside. Chocolate is actually not that bad for you, and the darker the chocolate the better. Dark chocolate uses more of the cocoa bean, which is proven to contain antioxidants. However, everything in moderation... in other words, too much of a good thing is not necessarily a good thing.
Seated at a table, enjoying our goodies, we glanced over to a table of ladies nearby. John had an epiphany: let’s do an unofficial survey and see which chocolates they liked best. Without introducing ourselves to all the ladies, we sat down and asked them which they preferred. “The McGregor guy with the hearts over there,” said Duluth Lakeside resident Molly Buettner.
The name ‘Fireside’ echoed around the table. “Yes, definitely the hearts,” added her friend, Mary McClernon, also a resident of the Lakeside neighborhood, “I went over and said it was the best and he said ‘here, take two more home’.” she laughed. “But it wasn’t just the flavor, it was
the pretty papers.”
The ‘Fantastic Hearts’, wrapped in Valentine's cup cake papers, won hands down. All agreed that Betty Gephart’s ‘Fantastic Hearts’ were clearly a hit, as every one of them had one... or two... or three. They asked us what newspaper we were from and when John said McGregor, they laughed, realizing they had chosen our hometown chef’s candy as their favorite and had said what we wanted to hear. Just then, Howie wandered by and they all busted into applause and cheers. It was a fantastic day for Fantastic Hearts and, even though we were plenty ‘chocolated out’, we still had pulses and we’re still breathing.
(NOTE: Last week’s article said Betty and her assistant, Connie Schultz, made 500 pieces. That was incorrect. 500 pieces were separated for placing in boxes, which were for sale. 300 pieces were available for tasting, which means they made 800 total.)
Howie on Ice: An impressive ice sculpture, created by Paul Madsen, Executive Chef at the D.E.C.C., was the perfect frame for the Chef of the Day. Howie Pickles. The Fireside table (or, ‘that McGregor guy over there’) had the best chocolates at the event. Betty Gephart’s ‘Fantastic Hearts’ were a hit.