Sacred Kitchen

10/11/2026

Last night, I had the privilege of preparing and serving a private dinner for two wonderful gentlemen celebrating their upcoming marriage.

From the moment we arrived, they and their friends made us feel welcome. It was a genuine pleasure to cook for a group so full of warmth, laughter, and good company.

There is something special about being invited into a meaningful moment in someone’s life and having the opportunity to contribute through food. For me, this is what hospitality is all about; not simply preparing a beautiful meal, but creating an experience that brings people together and becomes part of the memory.

To the happy couple, congratulations on this exciting new chapter. Thank you for allowing Sacred Kitchen to be part of your celebration. Wishing you both a lifetime of love, laughter, and many wonderful meals shared around the table.

09/28/2026

There is something sacred about taking ingredients that exist separately and transforming them into an experience people remember.
A carrot pulled from the earth. A sprig of thyme. Butter. Salt. Brown Sugar. Things that, on their own, are ordinary.
Yet when brought together with intention, they become something more. A conversation that lingers long after the plates are cleared. A moment of comfort during a difficult season. A celebration. A memory.
Recently I heard the phrase, “You've come to bring creation to its fullest, most satisfying perspective,” and it struck me deeply.
That is what I have always loved most about cooking.
Not simply feeding people, but creating something tangible. Taking an idea, a feeling, a season, a story and translating it into flavor, texture, aroma, and atmosphere.
Food has always felt like a form of alchemy to me.
A private dinner is never just a menu. It is the gathering of ingredients, people, the setting, and intention into something that exists only for a moment and yet remains long after the final course.
Perhaps that is the true magic of hospitality; not the food alone, but the transformation that occurs around it. It brings a sense of being nourished in a way that extends beyond hunger.
This is why I create.
— Sarah
Sacred Kitchen

09/09/2026

Sunday evening’s private dining experience was built around rich, comforting flavors and soul-warming comfort food. Cooking for two wonderful guests provided a great space to refine techniques, elevate rustic dishes, and celebrate the journey of my continuous culinary growth.
The Menu
First Course: Brown butter honey cornbread paired with whipped hot honey butter
Second Course: Loaded baked potato soup topped with smoked cheddar, crispy bacon, sour cream, and scallions
Main Course: Espresso and brown sugar rubbed beef tenderloin roast medallions with a red w**e reduction alongside roasted garlic Yukon Gold whipped potatoes and sautéed green beans
Dessert: Rich caramel mousse topped with vanilla bean whipped cream and chopped praline pecans
Every plate focused on deep, satisfying flavor profiles and quality ingredients. Growth in my plating techniques and presentation will come naturally with every service and practice, but the true heart of Sacred Kitchen is creating memorable, delicious experiences at the table. I am deeply grateful to these gentlemen for opening their home, sharing their table, and allowing me to cook for them.

08/10/2026

For the first time in many years, I stepped away from the noise.

Not intentionally at first.

In January, I broke my ankle and found myself facing surgery, a long recovery, and a reality I wasn't prepared for. The work that had always come naturally to me—cooking, hosting, creating, serving—suddenly became impossible. My world grew much smaller, much quieter, and much slower.

And in that quiet, something unexpected happened.

I rested.

I reflected.

I questioned what I wanted my life to look like moving forward and what parts of myself I had neglected in the constant pursuit of doing, building, and creating.

The healing hasn't been easy, and it isn't entirely finished, but I'm finally finding my way back into the kitchen.

Many of you know that for the last year and a half, I've worked behind the scenes as a consultant with Lebanon Public House. I'm excited to share that I've recently accepted a more in-house position there, allowing me to spend more time doing what I love most: feeding people and creating meaningful experiences through food.

As for Sacred Kitchen, she's still here.
She may look a little different than before, but she's still very much alive.

Moving forward, I'll be accepting private dining clients selectively, focusing on intimate gatherings, thoughtful menus, and the kind of hospitality that first inspired me to start this journey.

This season has reminded me that growth doesn't always look like expansion. Sometimes it looks like slowing down. Sometimes it looks like healing. Sometimes it looks like letting go of what no longer fits so that something more aligned can take its place.

To everyone who has supported me, checked in on me, shared a meal with me, trusted me with your celebrations, or simply continued to follow along despite my silence, thank you.
I'm deeply grateful.

Here's to healing, new chapters, and finding our way back to the things we love.
— Sarah

01/20/2026

This February, I’m offering a limited number of private, in-home chef experiences designed for connection, warmth, and unhurried time together.
No crowded restaurants.
No rushed courses.
Just a thoughtfully paced, candlelit meal in your own space.
✨ The Valentine’s Menu
Purple sweet potato pavé with whipped ricotta
Slow-simmered tomato bisque with shaved parmesan or baby greens & citrus
Pan-seared duck breast with rich pan jus, glazed rainbow carrots & charred broccolini or four-cheese spinach ravioli with herbed brown butter
Chocolate mousse or vanilla bean crème brûlée
Blood orange & thyme spritzer + Victorian hot chocolate
$115 per person | Minimum 2 guests
💌 February availability is limited.
This is the only Valentine’s menu being offered.
📩 Message me to reserve your date.

12/31/2025

Valentine’s Month with Sacred Kitchen

Skip the crowded restaurants. Let me bring a candlelit, multi-course experience straight to your home.

$115 per person | Minimum 2 guests

The Menu

Opening Bite: Purple Sweet Potato Pavé with whipped ricotta & honey

First Course: Slow-Simmered Tomato Bisque with shaved parmesan or Baby Greens & Citrus Salad

Main Course: Pan-Seared Duck Breast with rich pan jus, glazed rainbow carrots & charred broccolini or
Four-Cheese Spinach Ravioli with herbed brown butter, glazed rainbow carrots & charred broccolini

Dessert: Vanilla Bean Crème Brûlée with chocolate shavings

Beverages: Blood Orange & Thyme Spritzer + Victorian Hot Chocolate

💌 Limited February availability.
This is the only Valentine’s menu offered. DM now to reserve.

📸 “This could be your Valentine’s dinner… in the comfort of your own home.”

12/30/2025

Come see the Moon Farm ladies and me New Years Day!

Email from Watermelon Moon Farm Free Lunch and Happy New Year.. January 1 ~ 2026 Bed & Breakfast........Farm & Gift Shop ...Special Events 10575 Trousdale Ferry Lebanon,TN 37090 Phone – 615.444.2356 e

12/27/2025

Deep gratitude for Ms. Emily, the heart behind Watermelon Moon Farm.
Thank you for your steady support, your hard-earned wisdom, the laughter that lightens heavy moments, and the mentorship you give so generously. Being in your orbit has been both grounding and expansive. I’m better for it, and Sacred Kitchen is, too. 🌿

12/27/2025

This season, Watermelon Moon Farm opened their doors to Sacred Kitchen setting the table for Winter Dinner Reverie, and I’m deeply grateful to everyone who came, lingered, and trusted me with their evening.
These dinners were crafted slowly and intentionally, but they came alive because of the people who filled the room. Your presence, your conversations, your quiet appreciation for good food and shared moments made each night something I won’t forget.
Three dinners in one month, alongside private meals and gatherings, was new territory for me. It was full, rich, and demanding work… and it reminded me why I do this.
Thank you for showing up, for savoring, and for letting Sacred Kitchen be part of your winter season. More is coming, but for now, I’m holding a lot of gratitude.
— Sarah
Sacred Kitchen

12/08/2025

If you’ve been meaning to come to A Winter Dinner Reverie, this is the last chance.
Friday, December 19 still has a few seats open — candlelight, winter flavors, and a menu built for slow enjoyment at Watermelon Moon Farm.

✨ 6 PM · Lebanon, TN
Reserve your seat: https://sacred-kitchen.square.site/events