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Chef Q&A: Sammy Hapstack of Guy Harvey’s

Island Grill Chef Hapstack's piquant Caribbean Chicken Pasta includes diced jerk chicken breast meat tossed in linguini with an ancho chipotle sauce with broccoli, peppers and sundried tomatoes served with garlic bread.

Jenine C. Ouillette/Special to the Eagle

Island Grill Chef Hapstack's piquant Caribbean Chicken Pasta includes diced jerk chicken breast meat tossed in linguini with an ancho chipotle sauce with broccoli, peppers and sundried tomatoes served with garlic bread.

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  • Island Grill Chef Hapstack's popular last Shrimp Standing includes popcorn shrimp, lightly fried and tossed in spicy secret sauce and served with Island rice and julienned fresh veggies.
  • Executive Chef Sammy Hapstack is his name, and seafood is his game at Guy Harvey's Island Grill where delectable steamed snow crab platters are featured on the menu daily.
  • Chef Hapstack's spicy and succulent Shrimp Quesadilla includes blackened shrimp with onions, roasted red peppers, and cheese served with fresh tomato salsa and garnished with chives and sour cream squiggles.
  • Island Grill Chef Hapstack's piquant Caribbean Chicken Pasta includes diced jerk chicken breast meat tossed in linguini with an ancho chipotle sauce with broccoli, peppers and sundried tomatoes served with garlic bread.

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