About Us

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Tori & Sarah

Tori and Sarah are two inventive home cooks and adventurous eaters. They became friends at Bowdoin College and started hosting dinner parties together. Back then, it was six packs and hors d’oeuvres, but today they have taken things a few steps further in the kitchen, drawing on their travels and passion for food and cooking. A meal is always a strategic decision and never to be wasted.

Sarah is an analyst for a manufacturing company based in New Orleans. She spends much of her free time reading about food, shopping for food, and cooking food for friends and family. Sarah began cooking while studying abroad in London at a time when eating out was too expensive. Inspired by Suzanne Goin’s cookbook Sunday Suppers at Lucques and her grandfather Stanley who perfected traditional New Orleans and French recipes, she has not stopped cooking since.

Tori has always loved food, even before she learned how to make it herself. As a child, she had a reputation for taking hours to finish her supper; however, little did her elders know this was due to her immense ability to savor food rather than inability to chew quickly. She learned the basics of cooking from observing her Chinese-Vietnamese and Italian grandmothers and parents. Their diverse backgrounds continue to influence her cooking, along with her hometown of Boston and travels. Cooking is what keeps her sane when her job as a sales and marketing strategist at an ad tech start-up drives her crazy.



One response to “About Us

  1. Tori/Sarah,
    I came across your site and your story by happenstance, but it would appear that we have home cooking in common (did you ever consider adding nutmeg to your bolognese?). I have been cooking for myself and family for over 30 years, since my college days at Boston University. There are much better cooks out there, I am sure, but few enjoy it – as well as eating my own food – as much as I do. So committed am I that when I got married 25 years ago, I promised my wife (who is from Shanghai) that I would prepare two Chinese meals per week in her honor. When I am in my kitchen, it’s my favorite part of any day. Particularly on winter Saturdays when I combine my two passions; cooking and opera. I prepare Saturday dinner (and a couple of dishes for the week ahead) while listening to the Saturday afternoon broadcast from the Metropolitan Opera in New York. Something I have been doing for about a million years. My wife calls it my “golden time.”

    Anyhow, I wanted to introduce myself and say hello as a “man with a pan.” I look forward to receiving your posts. Thank you.

    Warm regards,
    Paul Kidwell

    “It was late November and raining outside. He was alone in the kitchen. He was happiest at moments like this.”
    — “Provence, 1970.” Luke Barr.

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