Today’s Maine Sunday Telegram includes an article about chef Cara Stadler.
Also on her 10-year agenda is expanding her business. She doesn’t want any more restaurants, but hopes to develop some food businesses that will give her employees a living wage, health care, and some growth opportunities so they’ll stay with her longer. She’d like, for example, to start some kind of fermentation company with [Josh] Fratoni, who is an expert on the topic. She also wants to start making and selling the hot sauces that [Saskia] Poulos has been experimenting with the past few years.
But for now, she’s still enjoying the national spotlight and the boost it has given to her business. While loyal locals keep Tao Yuan busy in winter, summer traffic was “way more intense” last year.