Learning new tricksâthis is one of my very favorite parts of cooking with professional chefs. When Sarah Dufour, executive chef at Quicks Hole Tavern in Woods Hole, came to Highfield recently, this was certainly the case. Sarah had thoughtfully prepared a menu that was âpandemic-friendlyâ in that everything was served in small, individual portions, from the small lobster rolls to the flourless cake bites. Sarah was trained at the Culinary Institute of Charleston, though she grew up in New Orleans. âMy grandfather was Cajun, and he taught my father to cook,â she explained. âI learned a great deal from my father, including Cajun traditions and legends.â