Jeff Taibe’s deep love for Southeast Asian cuisine has been unwavering for more than two decades, stemming from his time living and cooking abroad in Singapore and Thailand.
When Taibe and Steph Sweeney originally opened Taproot in Bethel in 2017, they initially focused on farm-to-table, chef-driven new American cuisine. But Taibe’s mind was still on the flavors he loved best — coconut, lemongrass, chilis, star anise — and he kept discussing the possibility of introducing new dishes with Sweeney, even well before COVID-19 disrupted the entire industry.
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