Chef Sarah Adams
 
 
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 Experience Curated Dining

curated dining is an individualized approach to a meal. Drawing inspiration from elements that make each dinner party or event its own, Sarah curates a meal that is uniquely you. There's no traditional catering menus or chafing dishes. curated dining is an approach to food that is an all encompassing experience based around elevated cuisine and the enjoyment of a meal. often marrying event styling with food, guests are transported into an experience they can taste and feel.

 

clients include meredith publishing, fritz porter, tara guerard, fox events, hampden clothing, the southern coterie. the gibbes museum, garden & gun, Twitter, snowe home

 

other services include private chef services, recipe development, demos, cooking classes, social media partnerships, event food consulting, menu development, brand activations, outward facing events. please inquire for media kit.


 

About

Sarah.

Sarah is a Charleston native and has been a presence in the food scene in the city for over sixteen years. She started honing her skills in hospitality front of house in high school and college in some of Charleston's most iconic restaurants. After graduating from the College of Charleston Sarah did the unexpected: she started working in the kitchen. Following her two year stint at Peninsula Grill, she walked through the doors at Fig where she worked her way from prep cook to sous chef over the course of her six year tenure. WIth the blessings of her James Beard award winning mentors, Sarah started to channel her energy in making a name for herself as a chef. With her creative take on pop ups and group dining as well as her ability to fill the void for a refined, freelance chef in the southeast she has become a force to be reckoned with. Over the past three years Sarah has become known not only for her cuisine, but for her trend setting social media influence, philanthropy, and a voice for inclusion and equality within the restaurant industry. 

 

Contact

PO Box 20651
Charleston, SC 29413

me@sarahpadams.com

dm @sarah.p.adams

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Gallery

 
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Burrata and Peas

Burrata and Peas

Tuna Crudo

Tuna Crudo

Beet and Strawberry Panzanella

Beet and Strawberry Panzanella

Snap Peas Pecandine

Snap Peas Pecandine

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Bahn Cahn Noodles

Bahn Cahn Noodles

Pickled Mussels

Pickled Mussels

Fish Stew

Fish Stew

Tomato Pie

Tomato Pie

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Tuna Crudo

Tuna Crudo

Softshell Crab Louis

Softshell Crab Louis

Fried Shrimp Dumplings

Fried Shrimp Dumplings

Slow Baked Grouper

Slow Baked Grouper

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Press

 
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Charleston Post & Courier | Food and Tech Meet Tonight at Charleston's Dig South Conference by Hanna Raskin | April 2017

Women's Wear Daily | Pop-Up WastED London at Selfridges to Suit Up Staff with Tilit Uniforms by Rosemary Feitlberg | February 2017

The New York Times | An Apron Made for Women by Women by Florence Fabricant | November 2016

Charleston City Paper | The Search for Solutions in the Restauarnt Staffing Crisis Continues by Claire Volkman | November 2016

Charlie Magazine | Queen B's:  Charleston's 50 Most progressive by Jessica Kenny | May 2016

Buzzfeed | These Pop-Up Dinners Are All About Empowering Women in the Restaurant Industry by Rheana Murray | February 2016

Paste Magazine | Celebrate Dinner by the Decade with Some Bad Bitches by Stephanie Burt | September 2015

VICE // Munchies This All-Female Dinner Series is Fighting Sexism in the Kitchen by Catherine Lamb | September 2015

Charleston Post & Courier Bad Bitches Dinner Series Winds Down First Season with Market, Dinner by Hanna Raskin | September 2015

Charleston Magazine Femme Fetes by Lauren B. Johnson | July 2015

Food & Wine Charleston Chefs and Cocktail Experts Launch the Bad Bitches Dinner Series by M. Elizabeth Sheldon | April 2015

Charleston Post & Courier Bad Bitches Dinner Series Starts Sunday by Hanna Raskin | April 2015

Charleston City Paper Ladies First: Bad Bitches Launches All-Female Pop-Up Dinner Series by Kinsey Gidick | April 2015

 

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