Chefs
Sarah Scott
Sarah Scott – Chef, Culinary Consultant and Writer – owns and operates Sarah Scott Chef, focusing on producing small, intimate wine and food events for wineries and private clients in the Napa Valley, as well as consulting and educating in the field of wine and food.
From 2021-2024, Sarah served as Executive Chef for Opus One Winery, developing and overseeing the Culinary and Wine and Food Programs at the winery. Prior to that she ran Sarah Scott Chef from 2006 – 2021. 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.
Roasted Rainbow Carrots with Pistachios, Feta and Mint
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 RecipePhoto by: Deborah Jones