Metroplex Cadillac Dealers

NOVEMBER CADILLAC CUTTING EDGE CHEF: SARAH SNOW

As a granddaughter of two West Texas farmers, Sarah’s love for cooking began at a young age. Working the farm with her father and tending to livestock, she learned to truly appreciate every aspect of farm-to-table living.

 

As Chef de Cuisine of the popular Grape Restaurant on Greenville Avenue, Chef Sarah runs the day to day operations in the kitchen while executing the culinary vision of Chef/Owner Brian Luscher.

 

Everything about working in a kitchen excites her; the science behind cooking, the kitchen lore, team building, the strategy and financial responsibility, menu development. She is enamored by the care and love one can put into a dish and how it can tell and story and come to life for someone else. Her passion for old world techniques with a modern approach is a skill that she continues to hone at The Grape.

 

Sarah came to the Dallas area when she decided to attend The University of North Texas where she received a Bachelor’s Degree in Hospitality Management in 2009.

 

Chef Sarah worked her way through college in various kitchens climbing the ranks when a great opportunity was presented to her to begin working with Chef Andre Natera. Natera took her under his wing and together they worked at several restaurants around the city, including The Pyramid Restaurant in The Fairmont Hotel, Marquee Grill, Village Kitchen and Toko V. Also during this time, she was fortunate enough to work with some of the other top toques in Dallas, including Chef Bruno Davaillon and Chef Scott Gottlich.

 

Just before coming to the Grape, Sarah was the Executive Chef of the The Common Table, the craft beer centered, farm-to-table gastropub in Uptown Dallas.

 

 

Enjoy Chef Snow’s Cadillac Cutting Edge Menu and $5 is donated to the North Texas Food Bank

 

1st Course:

TX Shiitake Mushroom Agnolotti

Braised Lacinato Kale, Parmesan Brood, Shaved Parmesan, Herbed Bread Crumbs

 

2nd Course:

Sautéed Idaho Trout

Garlic Sautéed Harvester Beans, Roasted Cauliflower-Currant Compote, Cauliflower Purée, Capers, Marcona Almond Buerre Noisette

 

3rd Course:

Date Sticky Toffee Pudding

Candied Butternut Squash, Toffee Caramel, Cinnamon Ice Cream