New York for Starchef ICC09
Posted by: Sarah on: September 25, 2009
I went to NYC on Monday for the Starchefs Congress. It was a great experience–but I have to say the highlight of the day was double lunch and dinner at Prune!
Here’s a teaser: pig tail with lentils and egg at La Fonda del Sol. He did a demo the day before and we were lucky that he had pig tail even though it wasn’t on the menu!
More photos to come of Grand Central Oyster Bar, and marrow bones and sweetbreads at Prune.
Heirloom tomato salad, and a new job!
Posted by: Sarah on: July 28, 2009
- In: pastry
- 3 Comments
This was my first special at my new job. The place is called Woodberry Kitchen. I am so excited because we use all local products, and organic when possible. There also is a great cooperative energy in the kitchen that leads to amazing opportunities to collaborate with the other chefs. I wanted a cucumber sorbet to top off this salad and the pastry chef Isaiah made this beautiful sorbet for me.
This is an heirloom tomato salad with tomato water, jalepeno oil, micro purple basil and cucumber sorbet.
Birthday cake
Posted by: Sarah on: May 11, 2009
A recent cake with some of my best inscription so far.
strawberry/rhubarb parfaits
Posted by: Sarah on: April 8, 2009
- In: pastry
- 3 Comments
Strawberry gelee, rhubarb mousse, white chocolate mousse. New spring menu in the works, and my return to blogging! Yay.
I might be dead.
Posted by: Sarah on: January 29, 2009
- In: pastry
- 3 Comments
Google me to find out.
Restaurant week in Baltimore is destroying my life. I have a day off on Monday, and among all the other things I have to do, I will post a new blog with photos of the wedding cake, restaurant week food and some other fun stuff.
I PROMISE! SO STOP EMAILING ME! 
Also,
A huge ugly apology to the Daring Bakers for being so dead. I love you guys and I still want to participate, but I might not be worthy any more. Sorrysorrysorry so sorry.
love,
Sarah
some sad cookies
Posted by: Sarah on: December 11, 2008
- In: pastry
- 7 Comments
I made these a while ago, but yeah.
Cookies + me.
Birthday cake
Posted by: Sarah on: December 1, 2008
- In: pastry
- 2 Comments
Just another birthday cake. This one is larger than the little individual ones I typically make at the restaurant. Who spells their name like that?
I am now taking (local) catering and cake orders for the holidays. I can do anything from large cakes to cupcakes and cookies. I can also cook regular food, in case you didn’t know. I work out of an inspected and insured commercial kitchen. Please contact me through email to discuss your needs.
Sorry for not posting in a while. It’s been a weird month.
I got internet!
Posted by: Sarah on: November 17, 2008
- In: pastry
- 5 Comments
Hello everyone,
I’m settling into my new apartment and my new life. I got internet set up, finally. We’ve been really busy at the restaurant, and I haven’t worked on anything new, but I have a lot of great things coming up (including a huge wedding cake!).
Personal sabbatical
Posted by: Sarah on: November 5, 2008
Hello, my dear readers. I am probably going to be without internet for a little while. I may or may not post here. I am going through a personal period of change. It would be nice to see you if you are in Baltimore. Please stop by my restaurant, Abacrombie, if you get the chance. I will return, I just dont know when. Thank you to my friends and family for their support.
Daring Bakers October Challenge: PIZZA!
Posted by: Sarah on: October 29, 2008
- In: At Home
- 11 Comments
This is my first month as a Daring Baker, and the challenge was hand-tossed pizza. I have made pizza dough many times, but never hand-tossed. And to top it off, we were required to take photos of us during the tossing process!
I made three pizzas. I made a big batch of sauce made from red peppers (from the garden) and white beans. The first pizza had the sauce, fresh mozzarella, fontina and pancetta. The second was a dessert pizza I’m calling Thin Crust Apple Pie. It had granny smith apples, butter, brown sugar, cinnamon and honey bunches of oats, just the bunches, seriously.
For more photos and the recipe, click the link below.
Flickr Photos
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