Catch the final Farm-to-Table Supper at Vicki Lee’s on Thursday, October 17th. Chef-owner Vicki Lee Boyajian and chef Jason Reed are building a five-course menu around last-of-the-season produce like fennel, kale, Brussels sprouts, and the like. The meal costs $65 per person, which does not include tax or gratuity (though it does include a bag a toffee to take home with you). Book a table, pick up a bottle of wine (Vicki Lee’s is BYOB for a $5 corkage fee) and plan to be at the Belmont bakery/café by 7:00pm to enjoy every bite. Call