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Chef:  Sarah Leah Chase

Coastal Goods

Sarah Leah Chase began her culinary career after graduating magna cum laude from Harvard College. Having fallen in love with Nantucket during summers spent there since childhood, she became a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah. With an ever-changing array of carryout dishes inspired by the fare Sarah had savored during European travels, her shop quickly became a beloved island institution.

In a twist of fate befitting the name of her business, Sarah launched a complementary career in cookbook authoring when she met the ladies running Manhattan's Silver Palate during those early years of catering. They invited her to collaborate on their new book project, and The Silver Palate Good Times Cookbook (published in 1984) became one of the first cookbooks to hit the New York Times best-seller list.

Sarah's first solo publication, Nantucket Open-House Cookbook (now in its eleventh printing), features recipes and anecdotes from the decade of running Que Sera Sarah. Cold Weather Cooking - written in response to the frequently asked question, "What do you do during the winter on Nantucket?" - followed in 1990. A couple of years later, she teamed up with her restaurateur brother, Jonathan, and wrote Saltwater Seasonings - Good Food from Coastal Maine. Her two most recent titles, Pedaling Through Provence and Pedaling Through Tuscany, found their inspiration the numerous bicycle tours Sarah has lead through Europe for Butterfield & Robinson Travel.

Sarah currently resides on Cape Cod with Coastal Goods founder Nigel and their seven-year-old son. In addition to writing a weekly food column for Nantucket's Inquirer & Mirror newspaper and a monthly magazine column for Nantucket Today, she teaches cooking classes across the country and is currently at work on a new cookbook, tentatively entitled, New England Cookbook blending tried and true traditions with the new wave of artisanal inspiration.

If you're interested in purchasing one of Sarah's cookbooks, Click Here