as a teenager, selling organic baked goods at the local market.  She also sold gourmet cheesecakes to clients during the holiday season. Since her first endeavors, Sarah studied French techniques at the Culinary Institute of Montana.  Within a few years of graduating, she has moved to Maui and back, worked as a personal chef, line cook, caterer, and now dedicates her time to her own pursuits with Streatery, Farm House Dinners, and Prairie Grazed Meats.


In all of her recipes, Sarah prioritizes ingredients which have not been exposed to genetic engineering and harsh chemicals.  She is intentional about this due to witnessing the conversion of their family farm from conventional to organic in 2007. Sarah also believes in supporting the local agricultural community where she obtains the bulk of her produce, dairy, dry goods and meat.  Sarah has seen first hand how the food we eat affects our bodies on multiple levels, therefore she intends to utilize only the best cuisine for her guests.

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