Sarah
Scott,
Chef and Culinary Consultant, served as Executive
Chef for Robert Mondavi Winery from 1993 through
2006 and was involved in the Great Chefs cooking
program, where she worked alongside chefs such as
Thomas Keller, Alice Waters, Charlie Trotter and
Daniel Boulud, as well as Michelin 3-star chefs
from France. Currently,
Sarah works as a chef and culinary consultant,
working with wineries, corporate and private
clients to create wine and food experiences, menus
and recipes. Sarah has been a Preferred customer
since 1993.
THE
WILD TABLE Seasonal
foraged food and recipes by
Connie Green & Sarah
Scott
"The
Wild Table is
an invitation into the romantic, mysterious, and
delicious world of exotic, foraged food. Once
overlooked by culinary aficionados, in the last
decade the celebration of organic foods, farmer's
markets, and artisanal producers has dovetailed
with a renewed passion for wild delicacies.
Four-star restaurants and gourmands alike find
that more and more wild food is appearing and
gaining star status. On the forefront of the
foraging movement is longtime "huntress" Connie
Green, who sells her gathered goods across the
country and to Napa Valley's finest restaurants
like French Laundry along with long-time chef and
recipe developer Sarah Scott. In The Wild
Table, they take readers with them into the
woods, on the roadside, in search of prize morels
and chanterelles.
