Rising Star Interview with Chef Daniel Sauer
Sean Kenniff: How are things on the Island? What are you doing in the off-season?
Daniel Sauer: All is well here on the Island. The off-season on Martha’s Vineyard, for some, means taking a break, but for me it means it’s time to work on my menu, plan my gardens, sort through potential products for our store, redesign our website and dive into my new projects for 2014.
SK: What are you looking forward to this season?
DS: My mission continues to be supporting local food growers, and providing whole, local, well prepared foods and making them accessible to everyone. I’m always experimenting with the menu and continue to straddle that line between satisfying the regulars with their favorite sandwich and keeping it new and fresh. I should take it as a compliment that people like what I’m doing, but I’m always itching to change it up. That itch has lead to exploring the idea of offering more prepared foods this year.
SK: How do you go about expanding the prepared foods section?