Sarah Scott has served as Executive Chef at Opus One Winery since 2021, overseeing and developing the Culinary and Wine and Food Programs at the winery.
Prior to coming to Opus One Winery, she ran her own company – Sarah Scott Chef (2006–2021) – focusing on producing wine and food events for wineries and private clients in the Napa Valley and San Francisco Bay Area, as well as consulting and educating in the field of wine and food. In 2010, she co-authored the acclaimed cookbook The Wild Table: Seasonal Foraged Foods and Recipes with master forager Connie Green. She was Executive Chef at Robert Mondavi Winery from 1993–2006.
A resident of the Napa Valley since 1979, Sarah’s culinary sensibility has been influenced and honed by long-standing relationships with local farmers, purveyors and artisan food producers. Her expertise in wine and food compatibility comes from continuing relationships and collaborations with vintners, Masters of Wine and Master Sommeliers.
Roasting the carrots in this recipe gives them a sweet, concentrated flavor that is balanced by the acidity of the lime, the tangy creaminess of the feta cheese and the richness of the pistachios. While I use mint, you could choose basil or cilantro, or a combination of all three. This is a great salad, side dish or part of a plant-based menu and can be served chilled or a room temperature.View This Recipe
Photo by: Deborah Jones