Daniele Dominick is the executive chef, owner, and prep cook of The Scottish Bakehouse in Vineyard Haven.
After working at several Island restaurants including Bongo and the ArtCliff Diner, Ms. Dominick was looking for a place of her own where she could make good old-fashioned, hands-on food like her Italian grandmother used to.
She bought The Bakehouse in 2002 and has been making wholesome, hearty dishes ever since. Though she never wants to be a farmer herself, Ms. Dominick is happiest when working with fresh food plucked straight from the earth. She never went to culinary school and remains far more concerned with fresh greens than foie gras.
What’s your favorite ingredient right now?
I’d have to say that freekeh is my favorite ingredient right now. It is an ancient grain, a green roasted wheat, high in protein and fiber. I eat it like rice or I combine it with carrots, chickpeas, broccoli, cauliflower, onions, and peppers.
What is your most memorable meal?
On Island I would have to say The Outermost Inn. The combination of view, atmosphere, and fresh ingredients make this one of my favorite destinations for a summer sunset and evening. Off Island I would say Morandi in NYC. It’s an Italian restaurant with a great wine list and small plates of amazing vegetables, meats, and pastas.
What is the one kitchen tool you can’t live/cook without?
Where in the world would you most like to travel, in the name of food?
Italy. I’d love to spend three months there eating my way through.
What’s for dinner when you have less than 15 minutes to make it?
One-pot wonder: ravioli and broccoli with butter, salt, and black pepper. When I can’t cook in those 15 minutes it’s sharp cheddar and crackers with apricot preserve.