She prepared meals for the family (while her Mom was a student) and for weekend workshops conducted by her father. She grew up on the family farm in Gilmanton New Hampshire, purchased by her grandfather in 1931. Her commercial kitchen is located in the original farmhouse. Sarah got her first job as a prep cook when she was 16 and hasn't stopped. She received her degree in Culinary Arts from Newbur
y College in 1985. After running several kitchens, she established her own catering service in 1991. For the past two decades Sarah has produced and packaged mustards. The original mustard was made by her brother Robert for Christmas presents. Recipients urged them to market the product. Sarah and Robert perfected the recipes for Honey Crunch Mustard and Sweet Heat Mustard and sold it first at farmer's markets and friend's restaurants. In 2000, and again in 2001, Honey Mustard Crunch won a Silver Medal at the Napa Valley World wide Mustard Competition. Sarah now produces five mustard varieties including Honey Crunch, Sweet Heat, Horseradish Tarragon, Crazin Crunch and Cranberry Maple Sweet Hot Mustards. They can be found in health food, gift and specialty food shops, markets, fairs, restaurants and delicatessens.
