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Sara

Sara
Sara Salzinski has been a chef instructor at the Chopping Block since 2002 and loves sharing her knowledge of all things food-related with her students. She loves interacting with her students, making them feel right at home and at ease. Sara is also the Curriculum Coordinator at TCB which means she develops the classes, menus and recipes. A lot of Sara’s inspiration for classes and recipes comes from personal experience. When Sara and her husband, who is also a chef instructor, are at home they join forces and make countless mouth-watering creations that are then taste tested by their 5 year old daughter and 2 year old son.

Recent Posts

A Go-To Summer Salad: Mexican Grilled Corn and Tomato Salad

  My family and I love Mexican food, and it’s something we enjoy at least twice a week. Because it’s our go-to cuisine when cooking at home, and because there are so many different ways to express ...

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Apple Pie Empanadas: A Perfect Hand-Held Treat

  Who doesn’t love empanadas? They are the perfect size hand-held treat, and can be sweet or savory depending on what mood you’re in. Savory empanadas can be filled with meat, seafood, cheese or ...

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Stuffed Pork Tenderloin 101

  When I went shopping last weekend, pork tenderloin was on sale so I decided to pick up a couple. I had no idea what I was going to do with them at the time, but after some serious brainstorming, I ...

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Brandade: Your New Favorite Dip

  I remember first trying brandade when I was in culinary school and experiencing a moment of euphoria. Brandade is a Mediterranean dip consisting of pureed potatoes, salt cod, garlic and olive oil, ...

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Make Mexican Shrimp Cocktail This Weekend

  The first time I ever experienced coctel de camarones (Mexican shrimp cocktail) was 21 years ago when my husband and I drove all the way from Chicago to Ensenada, Mexico on the Baja peninsula. Talk ...

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Yes, You Can Make Gyros at Home

  When we think of gyros, most of us imagine a slowly spinning, glistening cone of delicious meat waiting to be shaved and nestled in a fresh pita or piled on top of a salad. It’s savory, juicy, full ...

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Shrimp Burgers: A Crustacean Fixation

  I love working with shrimp because they are very accessible, versatile, simple and quick to prepare, high in protein and omega 3s, low in fat, and most importantly… delicious! I always have a bag ...

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Fresh Spring Rolls: A Fun Way to Eat Salad

  We’ve all been dealing with the COVID-19 pandemic, but what about the COVID-15 (or even 20) weight gain? It’s obviously been a stressful year, and to top that, it’s been cold and snowy for many, ...

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Easy Weeknight Tuscan Ribs

  When we think about ribs, we typically associate them with a low and slow cooking process. This cooking technique is appropriate for a slab because the gentle, long cook time breaks down the tough ...

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Techniques for Making Challah

  Even though I have been working in the food industry for over half of my life, I still have so much to learn about making bread. Other than spending a unit on breads in culinary school (which was ...

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