From Sarah Gavigan and chef Daniel Herget comes a bright and airy spot in Nashville's East end, making a splash in its own right. The veggie-friendly eatery, which goes by Little Octopus, skews towards a seafood-inspired menu that boasts a slew of exotically-inspired bites. We caught up with Gavigan and Herget to learn a little bit more about the two, and even managed to snag a few mouthwatering recipes for brunch. Take a look!
Who is someone that inspires you in the culinary world?
Sarah: Dominque Crenn. She came to cook at my restaurant years ago, and she was extraordinary. Her personality, her spirit, and her food. One of a kind.
Daniel: Michel Bras will always be my greatest culinary inspiration!
The best part of what I do is:
Sarah: Making people happy and creating memorable experiences with food
Daniel: Getting to share my favorite memories with people through food.
My lunch routine consists of:
Sarah: Chopped salad-aholic. On the weekends, I stock up on all my items and rotate through the week.
Daniel: A raw vegan protein shake and a coffee.
Sarah: If I weren’t a chef, I would be a scuba instructor and marine biologist
Daniel: If I weren’t a chef, I would be a personal trainer or pirate (is that still a job?).
I'm 10 times more productive when…
Sarah: I don’t drink, sleep, workout, and drink Bulletproof coffee.
Daniel: I am appropriately caffeinated and I’ve been to the gym in the morning.
Favorite cold-weather dish:
Daniel: Curried goat with braised cabbage and Johnny cakes.
The best thing I've ever eaten:
Sarah: Fresh uni right out of the ocean.
Daniel: Jerk chicken, sitting in the ocean at the bottom of Dunn's River Falls. Hands down.
Where do you seek inspiration for the things you make?
Sarah: Culture in general. Music, books, magazine, film…they all inspire me.
Daniel: My travels through the Caribbean and my childhood memories.
Describe a typical day in your life:
Sarah: I am a planner, so I try to have my whole day planned in advance. Starts with a pot of coffee and emails – I make my plan and fold some laundry while I take phone calls. Then it’s off to the restaurants to work on specials, check in with the staff, and prepare the wine list for Little Octopus. By then, it’s time for line up. After that, I have dinner with my family and then back to service. If I am lucky, I have enough energy for an episode of The Crown when I get home.
Daniel: Wake up, gym, cook, sleep, repeat. All joking aside, the structure of doing the same thing all the time is cathartic.
Sarah and Daniel share the recipes for their ultimate brunch favorites!
To Make the Dough
To Make the Maduro Cornbread Batter
To Make the Lechon