Board member, Jim Miller had a chat with Matthew Tropeano, Chef/Owner of Spoon and Seed located in Hyannis. Purchasing fresh local ingredients and designing his menu around them has contributed to Matthew’s success. He realized early on that he needed to consider the Cape’s seasonality in his business plan. Serving breakfast and lunch, he benefits from a year-round clientele. Watch the full interview here.
Cooking With CARE: Interview at Spoon and Seed
