Hey y’all, and welcome! I’ll get right to it: My name is Sarah and I have opinions about food that I want to share with you.

This is the third (fourth?) blog I’ve started over the years, so with any luck, I’ll give up on this one too or lose the password and we’ll all be out of our misery. In the meantime, here’s a little more about me to hopefully help you build a little trust in the content that I’m trying to get you to consume.

A little about me: to put it simply, what you see is what you get with me. I’m friendly, goofy, sometimes, ok usually, uncoordinated, and cuss more than I’m proud to admit (cue my parents’ disappointment).

I graduated from Appalachian State with a degree in Sociology (again, sorry mom and dad), and had plans to start a job in IT Staffing Sales –  I don’t even know what that means if we are being perfectly honest. In the weeks leading up to starting that sales job, my family reminded me how much I love cooking and that I’d always been interested in going to culinary school.

I spent the next year at Johnson & Wales in Charlotte, NC and the following summer, working under the talented chefs, Sidney and Alison Bond, who run a culinary adventure school, Le Calabash, out of the Loire Valley in France. Spoiler alert: my French is still trash but my crème brulee is something to be marveled.

My relationship with food hasn’t always been so romantic, though. It actually started at 16 years old when I stopped eating chicken tenders for every meal. No that isn’t a joke, I really exclusively ate chicken tenders and French fries until I was halfway through high school, and surprisingly wasn’t the weird girl. I refused to try new foods and my parents desperately started to bribe me to taste new things. Lucky for them (and short sighted of me), I was pretty cheap and would try most of what was put in front of me for the promise of a dollar. Clearly they didn’t have a future financier on their hands. No, in fact they had a smart mouthed wanderlust who would be on the constant search for someone to pay her to eat good food and travel. I still haven’t found that gig, but I’ve had a lot of fun trying.

Since my chicken tender days, I’ve branched out as far as eating crickets, lamb fries (the polite way of saying lamb balls), and veal brain. Most days I opt for simple meals, ones that are of necessity for working down what is in my fridge, and sometimes I even humor my sweet husband, Zach, and go for the big steaks at the store. More on my soapbox of “less meat consumption” and “less food waste” later. (Lucky you.)

Since my time in France, I had the opportunity to work in Charleston, SC at Oak Steakhouse with The Indigo Road Restaurant Group where I further developed my snobbery for whole, quality, locally-sourced ingredients, big red wines, and enlightened hospitality. I then signed on to write a cookbook for The Gamekeeper, a badass farm-to-table game restaurant in Boone, NC, stay tuned for that. From there, I helped open and run a restaurant called NC Red with the Moffett Restaurant Group in Plaza Midwood, a funky neighborhood in Charlotte. After the restaurant closed due to the pandemic, I consulted for a meal delivery start-up called Table and Twine for the easiest “homemade” gourmet meals this city has ever seen. Fast forward to the end of my contract with them, and I gave birth to my son, Anson. (Yes like the grits, no, that wasn’t intentional… but I’m not upset about it.) All in all, it has been a crazy couple of years that continues to reintroduce me to an industry I keep thinking I know.

There is something really special that happens around food. It’s a catalyst for gatherings, for stories, fights, gossip, jokes, ideas, news, life. Sarah’s Tasty Fork is a conglomerate of stories, opinions, and a collection of recipes, both original and passed down. I hope you’ll find helpful skills to elevate your home cooking and recipes to impress your friends. I also sincerely hope you’ll take your date nights away from the Red Lobsters and Outbacks of the world, and see that local doesn’t mean expensive and there aren’t many things better than supporting your community. Charlotte has a blossoming food and beverage community with crazy talented individuals that want to succeed and share their passions with you. Put down your shitty burger and let them wow you. Side bar: Charlotte, get off of the elevated bar food kick. There is more to life. 

I’ll do my best to show you where and how I cook, travel, shop for groceries, and clean up my kitchen. We’re going to have fun together.

Also– that isn’t one of my dogs in the picture, though I do have two, Mosby and Lawton. I was in Italy and it was a stray that let me pick it up. I was feeling the love. And by love I mean wine.