Karen Hatfield is one half of the chef-couple behind Hatfield's restaurant and the recently opened Sycamore Kitchen. She's the sweet side, and her husband, Quinn Hatfield, is the savory side. At Sycamore Kitchen, Karen Hatfield's making everything you'd want from a neighborhood bakery, such as sticky pecan rolls, buttery scones and the Breton caramelized-puff-pastry wonder called kouign amann.
What’s coming up next on your menu? At the Sycamore Kitchen, we are currently testing dozens of things, from different sausages to curing our own ham to working on different breads, like whole wheat olive, and condiments, like tomatillo mustard and apricot-orange marmalade. We have a lot coming up at Hatfield’s as well ... plum and mascarpone mille-feuille and a chocolate hazelnut puffed rice bar.
Latest ingredient obsession? I’ve been experimenting a lot with alternative flours for baking: buckwheat, barley, rice and rye flour being some of my favorites. They can really add another layer of complexity to baked goods.
What restaurant do you find yourself going to again and again? I have three: BLD for the ricotta pancakes, Drago Centro for the pappardelle, and Neveux Artisan Creamery for the crème fraiche ice cream.