Sarah Adams

 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




Sarah Adams is one of the most unique chefs in Charleston, SC, a city known for its abundance of talented culinary artists. She honed her skills at some of the Holy City’s most iconic restaurants, including Peninsula Grill and FIG, where she was the sous chef to two James Beard award winners. With their blessings, Sarah started to channel her dynamic and fun energy into making a name for herself, as a chef. With her creative take on pop-ups, group dinners and curated private dining, along with her trend-setting social media influence, philanthropy and powerful voice for inclusion and equality in the restaurant industry, Sarah has become a force to be reckoned with when it comes to food.



PO Box 20651
Charleston, SC 29413

dm @sarah.p.adams




Burrata and Peas

Burrata and Peas

Tuna Crudo

Tuna Crudo

Beet and Strawberry Panzanella

Beet and Strawberry Panzanella

Snap Peas Pecandine

Snap Peas Pecandine

Bahn Cahn Noodles

Bahn Cahn Noodles

Pickled Mussels

Pickled Mussels

Fish Stew

Fish Stew

Tomato Pie

Tomato Pie

Tuna Crudo

Tuna Crudo

Softshell Crab Louis

Softshell Crab Louis

Fried Shrimp Dumplings

Fried Shrimp Dumplings

Slow Baked Grouper

Slow Baked Grouper





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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Pickled Shrimp

3 pounds medium shrimp, poached in salt water

2 small onions, quartered and thinly sliced

2 bulbs fennel, quartered and thinly sliced

2 teaspoon celery seeds

2 teaspooon fennel seeds

2 teaspoon yellow mustard seeds

2 teaspoon red pepper flakes

2 teaspoon coriander seeds

1 teaspoon ground white pepper

5 fresh bay leaves

7 cloves garlic, sliced thinly length wise

1 cup extra virgin olive oil

1 cup seasoned rice vinegar

1/2 cup fresh lemon juice

Combine all ingredients in a large bowl and toss coating all shrimp and vegetables. Pack everything into a 9" x 13" pyrex and press saran wrap flush to the shrimp and veggies to keep them submerged in the vinegar and olive oil. Make at least 6 hours ahead, but no more than 24. Bring to room temperature before serving.

*cooks note: I usually add seasonal veggies and fresh herbs to make each batch unique. I like to throw in things that bring an interesting color or texture