After an exhaustive process, New Leaf has hired Chef Mario Granata as the New Leaf Cafe Executive Chef to replace Chef Steve Debaste, who left amicably to start his own bistro at Buck Bay Shellfish Farm.
“Chef Granata and his wife, Yumi Tsujino, were visiting island friends in February when we were conducting final interviews for a chef,” shared Sara Farish, CEO of Outlook Inn and New Leaf. “He stepped in last minute to cook a sample dinner of his rustic Forest Salad, made with Maitake mushrooms sautéed with crispy bacon and served with field greens tossed in a garlic-infused olive oil, a grilled Halibut Lemon Piccata, and pan-
seared scallops with a wasabi cream sauce. And, our entire family loved every dish.”
Those dishes are now available on the new menu, which has also retained some of the favorites by regulars, like Truffle Fries and Onion Soup Gratinee.
Chef Granata describes his cooking as rustic cuisine with a Pacific Northwest flair and he hails from the small community of Ferrara, Emilia-Romagna, Italy, where, as a young child, he was obsessed with cooking and loved helping his mother in her kitchen. His signature dishes, Lasagna and Bolognese (you may see them as specials one day), and a few of the items you’ll see on the regular New Leaf menu are from traditional family recipes. He has cooked or owned restaurants in Japan, Los Angeles and San
Diego.
Yumi is a certified sommelier in Italian wines and in Japan her father is famous for his preparation of the Japanese delicacy Fugu, or poisonous blowfish.
Chef Granata is looking forward to adding more kitchen crew immediately and is excited to be part of the community. He is also ensuring that during these certain times you can count on New Leaf to adhere to all safety protocols. As Farish, explains “We have always been fanatical about cleanliness and creating a healthy environment. Now, we have incorporated new health and safety standards as required by the county and recommended by the CDC and we are exceeding those precautions out of an abundance of caution because the health of our employees (they’re family to us) and our customers (they’re beloved by us) is important.”
Diners can still order New Leaf items to go on the weekends by visiting
www.outlookinn.com/newleaf. For in-dining New Leaf is currently restricted to 50% capacity, so reservations in advance are highly recommended.
