About Sara Jenkins
Sara Jenkins began her kitchen career in Boston with Todd English 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 the kitchen. In New York City, Sara was chef at I Coppi, earning two stars from the New York Times within her first three months. After similar turns at the helm of Il Buco, Patio Dining, and 50 Carmine, she wrote a cookbook, Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond. Sara opened Porchetta in New York’s East Village, a storefront specializing in the succulent pork roast. Wildly successful, with a four-star review from New York Magazine, Porchetta created a nation-wide trend for the savory specialty. In 2010, Sara followed that success with Porsena, a sit-down restaurant also in the East Village, a pasta-centric menu, featuring authentic Italian recipes made with fresh, seasonal ingredients. She authored a second cookbook, written with her mother, Nancy Harmon Jenkins, The Four Seasons of Pasta, which sets pasta in a thorough-going seasonal context. And most recently, in 2016, she has opened Nīna June in the seaside village of Rockport, Maine, where she brings her Mediterranean sensibility to play on the magnificent array of Maine-grown, harvested and foraged foods.