Name: Eric Hasse
Restaurant: Passport Sips & Tapas
Town: Weymouth
Background:
Originally from Long Island NY. I started my cooking career in fine dining. That discipline came to be what I relied on in every kitchen since. Having worked with amazing Chefs like Daniel Boulud, Heather West, Matthew Murphy I learned important lessons. I’ve done Steak Houses, Seafood, Gastro Pubs, Banquets and eventually Barbecue. I just wanted to learn as much as possible about the food I was cooking. I feel like if your going to cook the food and sell it to people you should have an understanding of where it came from.
I left NY almost 2 years ago since then I opened a barbecue restaurant on the south shore as the chef. Won Hogtober Fest. Since then I became involved with the owners here. We decided on a new direction to take the food and I couldn’t be more proud.
We develop our drink menu on both time-honored classics and recipes organically created. Each cocktail is designed to explore the potential of small batch spirits in combination with fresh herbs, spices, juices, and house-made syrups and liquor infusions. Our cocktails are complemented with 24 craft beers on tap and a great wine selection. Since opening in 2018, the restaurant has continued to evolve and change. Our menu continues to evolve into Gastro Pub style-small plates, incorporating fresh and local ingredients, such as, Shepards Pie, Crab Cakes, Short Rib Mac & Cheese and, I don’t mind saying the best burger on the South Shore. With new and exciting changes up our sleeves, expect the menu to change frequently, cocktail list to change more often than seasonally, all with an attention to detail and a focus on getting back to our roots.
View this post on InstagramMissing @chef_hasse Mac and Cheese from @passport.weymouth #Weymouth #weyvegas #bobhedlund
Q1 What is your first or best memory of cooking and who was it with?
My earliest memories of cooking were with my late Grandmother. I would help her get lunch or dinner ready for my Grandfather. I was making dinner for my family by the age of 10. My Mother and Step Father owned two taxi companies so we all helped out any way we could. I just naturally gravitated towards food.
Q2 What is your most popular dish?
The Crab Cakes have definitely been taking the lead. They are clean and fresh you can’t go wrong with quality seafood done simple and well. Jumbo Lump Crab, scallions, chives. Pan seared to get that beautiful crunch of the panko. Lemon Aioli and Apple & Fennel Slaw. Who doesn’t wanna eat that? Maybe Ted Bundy but we all know how good his decision making skills are.
Q3 What is your favorite dish to make?
I can’t say I have a favorite. I enjoy the things that challenge me. Doing it picture perfect and delicious once is great. The challenge is making it just as good or better than the last time. But if I have to pick one I’d have to say the Butternut Squash Risotto. It’s a technical dish with multiple components such as Diced Butternut, A puree of the same which gives it that beautiful color, dried cherries, parmesan, a touch of maple bourbon and butter of course. Everything in it plays an integral part in its flavor profile.
Q4 What do you eat when you are not working/ favorite thing to eat?
I’m a sucka for Noods. Love me some Pho and Ramen
Q5 Person you would most like to cook for (Anyone, including a Celebrity or historical figure )?
That’s tough man. I’m a music guy I’d love to cook for some more of favorite bands. I’ve had the pleasure of doing it before back in Long Island, NY for Alien Ant Farm I got to open the restaurant just for them and give back a little in my own way. Its really about sharing a part of yourself with others. Cooking for someone is intimate. To sit and share a meal with someone is a special thing. Its a moment you can never recreate. It’s what drives me to be the best I can be on a daily basis.
Q6 Favorite Vacation spots, not necessarily food related ?
Ha whats a vacation. I love going home to NY it’s a special kind of madness New Yorkers just get. I wish I had the time to go home and visit my family there more often but Massachusetts is home now.
Q7 Not your own spot, what is your favorite restaurant?
Restaurant Daniel in Manhattan.
I had the pleasure of working for Daniel Boulud at DBGB and occasionally at the flagship restaurant. I’ve never seen a chef work so hard in my life. The man never stops. His love for cooking is truly admirable.
A few additional MUST TRY items according to Taste of Massachusetts:
