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Cape Cod s first climate change tour opens in Woods Hole

Cape Cod s first climate change tour opens in Woods Hole
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John J Reardon

New Tricks From Quicks Hole

Learning new tricks—this is one of my very favorite parts of cooking with professional chefs. When Sarah Dufour, executive chef at Quicks Hole Tavern in Woods Hole, came to Highfield recently, this was certainly the case. Sarah had thoughtfully prepared a menu that was “pandemic-friendly” in that everything was served in small, individual portions, from the small lobster rolls to the flourless cake bites. Sarah was trained at the Culinary Institute of Charleston, though she grew up in New Orleans. “My grandfather was Cajun, and he taught my father to cook,” she explained. “I learned a great deal from my father, including Cajun traditions and legends.”

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