Chef Talk: Joe Hassett of Veg

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Chef Joe Hassett of Veg.

Chef Joe Hassett of Veg.

Veg (2164 Gulf Gate Dr., Sarasota; 312-6424;vegsrq.com) regulars may have noticed a recent shift at the beloved Gulf Gate locale. Proprietors Maggie and Marty Glucklich — who served vegetarian, raw and pescetarian delicacies to Sarasota since 2010 — turned the eatery over to new owners Mindy and Joe Hassett. The Hassetts have been working at Veg for more than two years (she as a server and he as a chef). They intend to keep the same South African-inspired dishes on the menu while offering an always-evolving take on the freshest, healthiest fare.

Q: What career steps did you take before becoming the new chef at Veg?

A: I started my first cooking job with a friend at the Truck Stop in Fremont, Ind. at age 23. Soon after that, I took a job at the Potawatomi Inn—a resort hotel on Lake James in Angola, Ind.—and worked there under a chef and received a lot of training. We moved to Florida and mostly did breakfast. My first job in town was at Word of Mouth. I also cooked at the Serving Spoon and Café Continental on Siesta Key. My wife and I then opened our own restaurant in 2004: Jameson’s Café. We sold the café in 2012 and came to Veg to help Marty and Maggie expand their business.

Q: What excited you about taking over Veg, and how will it change or stay the same under your ownership?

A: Veg is a very unique concept. The food we serve here suits our lifestyle and is fresh and different from the breakfast we served for so many years. We plan to keep things the same. We will add some of our own ideas to the specials and keep the menu moving forward.

Q: Who are some of your culinary idols/mentors?

A: My mom, Alton Brown, Bobby Flay and Marty Glucklich have been great culinary influences on me. I really like to cook and seem to have a flare for knowing how to put foods together that the majority of people like. They have inspired me to do so.

Q: What is the best and worst part of your chosen field?

A: It is always a challenge to keep up with the hours and the workload of being a chef and a business owner, but the reward is when the customers love your food.

Q: What new events can patrons expect at Veg?

A: Right now we are offering our version of a culinary ride down Route 66 every Wednesday night from 5 to 8 p.m. in August. Guests can try authentic cuisine from four cities on the famed route. Our first stop was Chicago on August 6 and we will end our trip on August 27 in Los Angeles. Guests can join us for a minimum of three Wednesdays and have their bus ticket punched for a chance to win one of our $50 gift certificates.

ROASTED, STUFFED SWEET POTATOES

Ingredients:
4 sweet potatoes
1 cup quinoa
2 cups vegetable stock
½ cup dried apricots, pineapples, figs, dates and craisins

Method:
Roast the sweet potatoes in an oven at 350 degrees for an hour or until tender. Cook the quinoa thoroughly in vegetable stock. Sauté the dried fruit in a saucepan until it is plump and rehydrated. Stuff the quinoa and fruit mixture into the sweet potatoes. Top with your favorite nuts.

Last modified: August 11, 2014
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