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food chemistry
Chef David Porras and Furman's Lori Nelsen put a new spin on farm-to-table dining. Photo/Eli Warren

“She’s a self-taught cook; he’s a self-taught food chemist. Together, they have their café concept down to a science.” That’s how TOWN magazine’s M. Linda Lee describes Greenville restaurateurs Lori Nelsen and Chef David Porras and their newly-minted restaurant concept. Oak Hill Café, which is due to open in spring 2019, combines the culinary and scientific wizardry of Furman’s Nelsen and Costa Rica-born Porras. When Nelsen isn’t concocting new flavors and dishes with Porras, she attends to her day job as manager of the biogeochemistry lab in Furman’s Department of Earth and Environmental Sciences.

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