I wanted build community through organic, locally sourced and seasonal ingredients 

Journey to present

While working in Private Wealth Management after attending business school at Georgetown University, I started to explore food as a tool for self-care and healing. Through this exploration, I began hosting “Seasonal Tasting Events,” a public invitation for my community members to experience an authentically rustic, slow, and organic relationship to the crops harvested for the empowerment and reclamation of self, and community. Continuing with the mission of using all natural, organic, locally sourced, and seasonal ingredients- but now wanting to do this on a larger, event-focused level, I founded Bed Stuy Kitchen in 2012. Two years later, Ora Wise joined the team and a dream partnership was born. We later rebranded as Harvest & Revel Harvestand Revel in 2016, and now offer full service private event catering, a la carte food orders, culinary coaching and workshops, cooking classes, and wellness mentorship.”

“It started off as just me cooking in my kitchen and within 3 years- we’ve grown to me + Ora (the Head Chef and other partner of Harvest & Revel), our Sous Chef, a team of 5 prep cooks, and a network of 10 other front-of-house staff members and bartenders that we work with for larger events.”

At Harvest & Revel, we only work with organic, seasonal ingredients that are sourced from nearby. We make many of our own breads, syrups, pickles, jams, dressings, and sauces. And when we don’t, we source from the artisanal producers that we believe are the most talented and ethical of New York.  We consciously step away from our culture’s industrialized agriculture, over-processing, and fast food- and instead, work with organic and “slow” ingredients from local farms whenever possible.

Unique vision

Unlike most other catering companies, Harvest & Revel doesn’t have set menus because we customize every menu that we create, responding to the vision of each client. Directed by this vision, we draw upon the ingredients and flavors being offered by the current season to design a memorable and delicious culinary experience- with integrity at every point of the process.

Who Sara admires.

I really admire Martina A, the founder of YouHadMeatBlack. She was my roommate at Georgetown and I’ve always seen her as a brilliant, badass babe with an incredible work ethic. What she’s doing right now for our community of young, black millennials is crucial.

Start your morning like Sara  

When I wake up, I typically check email, go to the gym, and have some type of breakfast bowl or smoothie that I make at home. Since I’m beginning to phase myself out of the kitchen production aspect of our events and leave that for Ora Wise (the Head Chef) to manage- I typically go to a cafe to handle general emails, accounting for the biz, supply ordering with our purveyors, payroll, marketing/social media, sending booking packages to clients, and answering client inquiries. During the day, I also usually have client calls or face-to-face meetings, and occasionally head to the kitchen to host client tastings for weddings. I do much of my creative work at various cafes too- where I visually design our food set up for events as well as source unique serve ware and decorative items for our spreads.

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