Herb and Dea Iversen have returned from three weeks in Makawao, Hawaii, traveling all over the island and eating with several of the local chefs.
After playing with the recipes there, Dea plans to bring some of those sauces back to the SauseBurger Stand with local seafood.
"Over there I did crab cakes, sautéed spinach and red onion, then topped with grilled mahi mahi, then a coconut cream Thai chili basil sauce. I just have to figure out how to work it into the menu. That same thing using halibut or salmon would be very good."
The restaurant is open for lunch Friday to Sunday, with breakfast on Saturday and Sunday.
"It’s the people that keep us going. They're enjoying the food, the laughter they have here, and the environment that the people create."