About Sarah Adams

Chef of The Bad Bitches. Former sous chef at Fig Charleston.

Where I Eat

Behind the Scenes

"Fried chicken. Rose. On a boat."
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"When my egg curls, my toes curl 🤤"
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"My first soufflé omelette experience courtesy of @laurzzyfurey and #nathaliedupree. It’s like eating a perfectly puffed and creamy cloud."
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"Nothing says I love you like #tachos. Dubbed #nsfw by the tatcho guru @kgidick, these are sure to make your sweetie moan some type of way. Ranch Dorito tots #sevenlayerdip style with an #iceberg topper. Click the link in my profile for the recipe on @chascitypaper .com."
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"Because: happy hour, Friday, @oystersouth_ , new friends, old friends, cloudy days, champagne, etc etc etc @vandyv"
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"Paella pans: not just for Spaniards anymore. When I kept hearing about a Charleston soul food dish called crab rice, I set out on a mission to write a recipe that I loved mimicking all the qualities of that classic dish that made it delicious. The traditional crab rice I had crisped the crab for a contrasting texture to the rice and was topped with tons of green onions for freshness and an allium crunch. In my version I swapped out the crab for oysters, another gem of the Lowcountry, and got double crunch from garlic breadcrumbs and cooking it in a paella pan to get those crispy rice bits that we all love. I snagged this Le Creuset paella pan from @event_haus so I could make my crispy rice dreams come true without the $300 price tag."
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