Abundant Harvest Catering

Introduction: We are primarily a CSA farm share service who opened a certified organic kitchen a couple years ago. Our Chef, Sarah, is a spectacular cook with many talents. She can provide you with drop off catering for all kinds of needs (traditional cooking, gluten free, and all organic). Ping us a let us see what we can do for you. Sarah, tell us, what inspires you to head into in the kitchen? Sarah: I’m kind of obsessed with gardening, and I get a lot of inspiration there. This year my mom and I have over eighty heirloom tomato plants growing in our family garden. Walking outside and seeing what you’ve grown makes you want to make up new recipes. Also, my family and culture inspire me. I love taking an old family recipe and trying to make it better. My parents had an Italian restaurant when I was little, and they have always cooked at home. My dad is from a little coastal town in Argentina that has Italian restaurants on every corner. I spent a few months there and learned a lot of recipes. Seeing the different approach to cooking and serving that they had there really opened my eyes to food in a new way. How do you come up with your recipes? Sarah: I’ll have the idea in my head of what I want to cook and then I’ll do some research to see what variations exist. I write the recipe out, then make the dish. Some things work out perfectly the first time, some need a bit of trial and error. For the first recipes for the Abundant Harvest Kitchen, I’ve tried to go back to my old faithfuls, then find those I can make gluten-free and with seasonal produce, and go from there. Who are the chefs you admire most? Sarah: I love the way Jamie Oliver cooks. He does a lot outside. Everything is fresh, and he grows a garden so his recipes are seasonal. Also, Frances Mallmann; he’s an Argentinian chef who just kind of takes the food and doesn’t mess with it a lot. He just barbecues it, and serves it on wooden planks at these big outdoor parties he has. It’s really cool. He started out with fancy French food but then decided to go back to his roots. I think that’s important when you’re cooking. You need to be authentic, instead of trying to be something that you’re not.