Hi all, My name is Talmage Jestice. I am the Executive Chef at Meadhall in Cambridge. I just enrolled on this site because you are the people who I am cooking for. I hear a lot of griping online about the food at meadhall. I would love to invite you to share your ideas, opinions, and experiences with me here. I took over the kitchen at Meadhall in the spring of 2012. Up to that point we were doing what was effectively a French Bistro menu. Over the course of the last year we have decidedly changed our direction. We are offering more affordable Entree's which are inspired either by the regions where we source our beer, or by classic American comfort food. We have always used the best ingredients we can source. We have a seasonal game special that changes every few days. I am not interested in discussing beer pricing (though I gather that is a hot topic here). But I would appreciate any helpful suggestions you have. Thanks.