The daughter of a foreign correspondent and a food writer, Sara Jenkins was born in Maine but grew up all over the Mediterranean, eating her way through its cultures and learning to appreciate everything from Lebanese tabbouleh to Catalan paella to North African tagines to Italian pasta dishes. She began her professional kitchen career in Boston with Barbara Lynch at Figs, then went on to work as a chef in Florence and the Tuscan wine country, before returning to the United States to bring back all she had learned and put it to work in different kitchens in NYC. Sara has authored two cookbooks both available in the Dispensa shop.