Sara 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 daughter and son.
Recent Posts
A Taste of Cape Cod: Fried Oyster Maki Rolls
Last week, my family and I spent the week on Cape Cod and as you can probably imagine, we indulged in seafood dish after seafood dish. When in Rome, right?! We were there with my brothers and their ...
So many of my blogs are created by the ingredients I happen to have on hand. I’m a sucker for a good deal, so if I see something yummy at the grocery store that’s on sale, it’s going in my cart. I ...
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 ...
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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
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, ...
