Gourmet junk food expert and Food Network’s Chopped Gold Medal Games Champion Chef Sarah Wade is serving warm and fuzzies at her restaurant, Stillwater, – tucked into Downtown Boston, it’s a lively space with fancified classics and fresh cocktails.
Since moving to Boston to be Executive Chef at Lulu’s Allston, since 2019 Chef Sarah is at the helm of her own kitchen- and she’s bringing elements from her hometown of Stillwater, Oklahoma with her.
Guests can bite into house smoked pork mac and cheese, handmade cheese-its, chicken fried rib eye, or peanut butter and jelly Crème brûlée while they sip on any one of Stillwater’s 12 rotating craft beer lines, 12 wines by the glass or any of Chef Sarah’s creative cocktails.
Listen in as Sarah talks about her Pivot with Purpose story to taking a random phone call that led her to building her own restaurant and how she is helping other women own businesses through the platform- Let’s Talk Womxn- recover from the COVID-19 pandemic which so heavily affected the service industry.
Check out Boston Based Stillwater!
Learn more about and donate to Let’s Talk Womxn: https://letstalkwomxn.com/
Follow Stillwater on social media: @stillwaterboston
Click Here to Read the Full Transcript
FC Podcasts: [00:00:00] Pivot with Purpose, a podcast that highlights the unique stories of
professionals that pivoted their careers to align with their work lives and personal lives,
more purposefully, and with more joy.
Pivot with Purpose is hosted by Meghan Houle, a globally accredited career and business
coach and creator of the Meghan Houle method.
Meghan Houle: [00:00:33] Welcome back to the Pivot with Purpose podcast. In this
episode, we talk to Chef Sarah Wade. 2018 food network, Gold Metal Games, Chopped
winner, and the owner of the Boston, Massachusetts based comfort food restaurant,
FC Podcasts: [00:00:49] Thank you for listening to Pivot with Purpose with host Meghan
Houle. You can find out more information about each guest, including full transcripts at
pivotwithpurposepodcast.com. And if you’d like to share your own Pivot with Purpose, click
on the share button and add your story to the conversation.
Finally be sure to subscribe and share your comments wherever you listen to your favorite
podcast, your support amplifies our voice. And now, this week’s episode.
Meghan Houle: [00:01:22] Chef Sarah Wade made the declaration that after winning the
Chopped Gold Medal Games, beating out 16 opponents in a winner take all competition that
she’d use her victory money to open her own restaurant.
True to her word, the Oklahoma native opened Stillwater, bringing Midwestern comfort
food to Boston. Her food has received many accolades, including winning Boston’s Best
Brunch Battle, Best Brunches in Boston, 25 Best Restaurants in Boston from Dream Vacation
magazine and has been featured on Buzzfeed.
Sarah is also part of a collaboration of women restaurateurs called Let’s Talk Womxn that
came together to counter the pandemic and built an action led movement by women
business owners to learn from and support each other through the COVID crisis. Chef Sarah
Wade, welcome to the Pivot with Purpose podcast!
Thanks for joining us today.
Chef Sarah Wade: [00:02:18] Thanks for having me. I’m so good.
Meghan Houle: [00:02:22] Well, first I wish we were in person, so I could be enjoying your
cooking, but next time I’ll just come and visit you at the restaurants. I am so honored to have
you a part of this podcast and to share your journey to not only becoming an award winning
chef but really along with how you’re supporting women-owned restaurants through Let’s
Talk and we will get through all the things.
But before we get started, I always love to ease into it, the conversation to learn a little bit
something fun about you. So what are some things you’re enjoying beyond cooking up
amazing dishes these days? Where can we find you when you’re not in the restaurant? And
we won’t stalk you, I promise.
Chef Sarah Wade: [00:02:55] Oh man, what do I do when I’m not in the restaurant? I have a
boat, so I sit on the boat a lot on the Charles River. I don’t drive it, that is not my role. It is to
sit there and drink cocktails and watch the waves float by. So I go out there and read, which
is really nice and quiet and peaceful.
Meghan Houle: [00:03:10] Yeah.
Chef Sarah Wade: [00:03:11] And then if I’m not doing that, I take my boyfriend’s daughter
rides, horses, which I used to do when I was kid.
So I take her to the barn once a week and we go play with the horses and, they have all kinds
of other animals out there so that’s like my break from the city and from the world to go.
Meghan Houle: [00:03:27] Nature, fresh air, oh I love horses too. Yeah, that’s awesome.
Well, I’ll have to go onto the dock by the Charles and wave to you. Leave me alone I’m
Thank you so much for sharing all of that. As we dive into the heart of this podcast where
we really highlight career pivots that lead to creating or aligning to ultimate passion, where
did your love for cooking come from? Let’s start there.
Chef Sarah Wade: [00:03:53] When I was a kid I loved to cook and I had kids cookbooks and I
would make dinner and my mom was like, “you’re going to be a chef someday”.
Yeah. And I’m like, “no, I don’t want to be a chef”. I was a little hippie that wanted to own a
coffee shop. So that was like my ultimate goal in life. The passion, I think it came from my
mom and cooking with her and I now really enjoy it and I really came upon it, very like
I didn’t really realize I wanted to be a chef until college cause my little hippie coffee shop
dream took me to a restaurant hospitality school at Oklahoma State, go Pokes! And yeah, I
learned that I loved cooking there and pivoted from coffee shop to chef.
Meghan Houle: [00:04:33] I’d love to share a little bit more about that journey to becoming
a chef, and now restaurant owner. So where did you start off stepping into the business?
Talk to us a little bit about that.
Chef Sarah Wade: [00:04:42] I started in the business as a hotel banquet chef in hotels.
There are lots of different roles in the chef world, but banquet chef was a good one to enter
into. So I went from a banquet chef in Houston, Texas to a sous chef in North Carolina to an
executive chef in Houston.
I did a couple hotels in Houston and then my last stop in the hotel world was in Greenwich,
Connecticut. I was the chef there at a Hyatt and kind of had decided that it was time to be,
you know, Chef Sarah Wade and do my own menus and not follow the corporate menus
which you do in hotels. And it was time to do my own thing.
And I found like the world’s most amazing opportunity on Craigslist. So note: don’t ever
doubt Craigslist for jobs, yeah.
Meghan Houle: [00:05:27] Red Sox tickets, jobs, whatever.
Chef Sarah Wade: [00:05:29] Seriously, dude. Yeah, foot massages, whatever.
Meghan Houle: [00:05:33] Careful with those!
Chef Sarah Wade: [00:05:35] Yeah. So I found a really great job. I got to open a restaurant
called Lulu’s in Allston, which is a neighborhood of Boston and the only parameters from the
guys that own the place was we don’t ever want to have to go into the kitchen.
I was like, cool. I’m in. And so that was kind of what took me into private restaurants and
learning that part of the world and really being able to write my own menus and show off
who I am.
Meghan Houle: [00:05:59] Yeah. I love that. I know there’s some stories and we’ll dig into
that, but talk a little bit about that specific career pivot that led to you opening Stillwater,
which is your own restaurant.
Chef Sarah Wade: [00:06:12] Stillwater, my baby. I was working at Lulu’s and then I picked
up the phone as the cranky chef who shouldn’t have to be picking up the phone, but no one
was picking up the phone. And I say, you know, “Lulu’s, this is Sarah, how can I help you?”
And they say ” Is this Sarah Wade?”, and I said, well, yeah? I’m like, oh dear. Now they want
to sell me something.
Meghan Houle: [00:06:28] Haha! You’re like “No…”.
Chef Sarah Wade: [00:06:30] Oh. They found me. And they say, “this is blah, blah, blah from
The Food Network. How are you?” I’m fantastic. How are you? And the woman called to see
if had any interest in competing on Food Network’s “Chopped” And so I was like, ah, yeah, of
course never really thought about it, but you guys called, so the answer is always, yes.
How can I do this? And so I went and competed in a tournament. And I beat out 16 chefs in a
tournament style game and won Chopped and made a little money and took that money and
turned it into my own restaurant.
Meghan Houle: [00:07:03] We’ll dig into that a little bit deeper, but what season? Talk to us
like how can we find your season?
Chef Sarah Wade: [00:07:07] It’s easier to look up by the name of the tournament it was
called Gold Metal Games came out around the Olympics couple of years ago now. Yeah, so
Gold Medal Games, I believe it’s season 39, but it does pop up pretty easily if you Google it.
Meghan Houle: [00:07:20] The Google machine, we love it. What was something you
learned about yourself after entering into this competitive platform?
Chef Sarah Wade: [00:07:26] I think I learned that I’m more competitive than I thought I
was. Or maybe I just realized I was competitive. And that I really do have to need to be the
best and be number one.
I went in just saying my whole goal here is to not be out in the first round. That was my only
thing. I was like, other than that we’ll see what happens. And then you get it into it and
you’re like, no, I think I’m better than these guys. The first round was all boys.
I was like, I can do this and now I need to beat all these boys.
Meghan Houle: [00:07:54] Was it all male? Were you the only female?
Chef Sarah Wade: [00:07:56] I was the only female in the first like heat of the tournament.
Yeah. And then the second heat, it was myself another woman and then two other men. And
then it came down to myself and the other lady.
So yeah, girl power.
Meghan Houle: [00:08:07] Yeah. Amen. Did you have any memorable moments from the
Chef Sarah Wade: [00:08:12] Oh boy,
Meghan Houle: [00:08:13] I know you always like what’s behind the scenes. Like what really
happens? You don’t want me on shows like that, trust me, I’d blow things up, light fires, the
blender wouldn’t work I’d be done.
Chef Sarah Wade: [00:08:27] I mean, the whole thing was, it was such a blur because we
were just like, oh my gosh, there’s so much going on.
I think one of the most memorable things is Chef Geoffrey Zakarian, who is an awesome chef
in his own right. The first comment that he said, I thought he was going to be like you’re
terrible. Get out of here. And he goes, you’re a really confident chef. And I was like, oh, I
didn’t know that!
Thanks. I was like, that’s so cool.
Meghan Houle: [00:08:50] I love this confidence that you have around cooking and knowing
what you’re good at, so many people live in imposter syndrome and can I do this? Am I good
enough? And I think it’s just kind of like owning who you are, knowing at a young age, what
you love to do, where do you feel like that confidence comes from?
And from meeting you in person a few times you are so lovely, so I don’t think it comes off
as cocky or arrogant, but it’s good to know what you’re good at and follow your passions and
doing all the things that you love. So, where do you feel like that confidence really comes for
Chef Sarah Wade: [00:09:19] I think I’m one of the lucky ones that knew at a really young
age subconsciously knew that this was, this is the path that my life was going to take.
And then, when I got into the industry, I definitely struggled really hard. I was ill-equipped to
be a banquet chef, even though I tell you that that’s what I started as. I did, but I was not
prepared to do it and so I fought really hard. I read a lot of books and I worked really hard to
get where I’m at and now I guess I’m confident because I own it.
And I know that I’m here and I feel really proud of the fact that I drug myself kicking and
screaming here, because this was what I wanted to do. There was just no other path for me.
So yeah, I own it, baby. I worked hard for it.
Meghan Houle: [00:10:01] Yes, own it! Is Lulu’s what brought you to Boston from
Connecticut kind of dragging you to the East Coast here, was that your sort of big entry into
Have you always loved the city? Like, what’s your connection here?
Chef Sarah Wade: [00:10:13] I came up to Boston with a friend for the 4th of July for a very
quick weekend. And I literally fell in love with the city. I love New York city, but I’ve never
fallen so hard, so fast for a city.
And I came up here and I was like, wow, this is beautiful. It has all of the attributes of a big
city, but yet it’s so small. And so when I decided that I was ready to move on from the
position I was at in Connecticut, I started looking at Craigslist all over kind of the Eastern
seaboard. I looked at jobs in New York,
I looked at jobs in Boston. I was like, it’s time to go from Connecticut. And that magical
opportunity came up in Boston. And I was like, yeah, this is it. This is where I’m supposed to
go. It’s like that Augustana song, I think. They’re like, I think I’ll go to Boston.
Meghan Houle: [00:10:55] I’m not going to sing because we actually want people to listen to
this episode. So you’re welcome for not singing everybody, but yes I love that song! Yeah.
We appreciate you in the city and yes, it’s a very, very, very good city. I’ve been here 15
I walked to your restaurant it’s just so easy and we have such a great community in Boston
and we really lift each other up from hospitality to sports or service, you name it. So with
this show I always love to tease a little yes or no question, Sarah, and then we’ll go to a quick
So, bringing you to Boston… Yes or no? Do you remember the moment that kind of led you
to create the idea of Stillwater and wanting to open specifically in the city?
Chef Sarah Wade: [00:11:38] No I don’t.
Meghan Houle: [00:11:40] And with that, we’ll be going to a quick break and we’ll pick this
up when we get back.
So Sarah, before the break, you said no. Why Boston? And what was your inspiration behind
Chef Sarah Wade: [00:12:07] So Boston, besides the fact that I fell in love with it
immediately, I lived all over the country in my twenties. I had been in like four or five
different states, you know, and I’d lived there for a year and they were great states and
great places. And I met a lot of people, but they never really felt like home. And I got to
Boston and I just fell in love with the restaurant community. And I made so many friends and
it just felt very like right and comfortable. And so when I won Chopped, I was like, I’m not
going anywhere else.
This is where I’m going to settle myself which is a really great and scary feeling. And so I just
knew the next step was to find a place and put down my restaurant roots here in Boston.
Meghan Houle: [00:12:46] So, Stillwater, where does the inspiration behind the name come
from? Is there any like story behind that?
Chef Sarah Wade: [00:12:53] Stillwater is a town in Oklahoma that is close to my heart. It is
the town that my Alma mater Oklahoma State is in. I grew up in Edmond. That’s a pretty
crappy name for a restaurant, but Stillwater is cool and it means something to me, but it also
independently is a neat word. If you come into the restaurant, it’s not like it’s just not a
We don’t have Pistol Petes and cheerleader stuff all over the place. We do have some really
subtle little throwbacks to the state. So it means a lot to me. It is like me bringing my home
to Boston. But it’s also just, it’s a great restaurant.
Meghan Houle: [00:13:27] Yeah, it is.
And now it kinda makes sense. So having your Southern roots. Stillwater, knowing the menu,
and we’ll obviously link everything in the show notes, so people can check it out and salivate
for those that are not in the Boston market and when you come here and visit in the
summer, everybody go to Stillwater, but it’s around comfort food, right?
And it’s right in the heart of Boston, right on the outskirts of Chinatown and the downtown
hustle and bustle. Talk to us about what we can expect from the food and like where the
inspiration came for you there.
Chef Sarah Wade: [00:14:00] Yes. At the heart of the menu, it is comfort food. It is
Oklahoma comfort food. And a lot of it are things that just give me the warm and fuzzies,
which is my tagline.
I like to obviously share those things with my customers. So I do a chicken fried ribeye.
Chicken fried steak is a really popular thing in Oklahoma, but they take a really unclassy cut
of beef and then you pound the hell out of it and you batter it and fry it. And that’s a chicken
Meghan Houle: [00:14:22] And it tastes good, right.
Chef Sarah Wade: [00:14:23] And it’s delicious, yes. But of course, in true Sarah fashion, you
have to do some sort of riff on it. So we take a really nice ribeye, actual ribeye, 10 ounces,
marinate it and cook it to order. And then we batter it and do a quick fry on it. So you have
this lovely piece of steak.
That’s still medium rare in the middle, if you want it. And then you cut into it, you know, and
it’s got this great crust on the outside, but then we still do the classic cream gravy, the
pepper cream gravy, which is so good. And a couple of grade beans, and then we do this
really fun cherry pepper relish which kind of cuts through all of that delicious, fat cream and
to me it tastes exactly like home. But it’s kind of a up-scale way to do it, which is really nice.
Meghan Houle: [00:15:03] My husband ate a chicken sandwich that like changed his life.
Chef Sarah Wade: [00:15:05] Ah, the Pollo Loco!
Meghan Houle: [00:15:06] And now everyone’s starving. So whatever time, time for lunch,
everyone, no matter what time you’re listening to this. I always love how chefs describe
Right. I think that’s how we get sucked down the Food Network. I don’t know, binge
watching you’re like, oh my God, like Diners Drive in and Dives. I’m like, okay Guy Fieri, stop
putting all this stuff in your mouth. Like I’m so hungry after this! I love it. You did a beautiful
job describing it. So for someone listening who may be wanting to pivot into the restaurant
business, or maybe become a chef, what advice would you give somebody for how to start,
how to jump in? Where did you get your foot in the door that is a good spot for someone to
start as well?
Chef Sarah Wade: [00:15:51] I would say if you really want to be in this business and you
want to be successful at it you have to put in the time. I started as a dishwasher at a
restaurant and when the dishwashers weren’t washing dishes, they were able to prep.
And so it was nothing fancy, but it was cutting onions and cutting lettuce. And it was like
being in the kitchen. You had a knife and cutting boards, so you were kind of there. So I
would say start at the bottom, if you can, even if you only do it for a couple of weeks,
because you have to genuinely appreciate every role in this business, because they’re all
very important and they’re all very difficult and they’re all very different.
Be the dishwasher, work on the line. Know what a busy Friday night on the line feels like
when the chef is asking you why we’re still 25 minutes into a check and you haven’t given
them the plate of pasta yet, but it’s not as nice as I just said it.
Meghan Houle: [00:16:39] The edited version.
Chef Sarah Wade: [00:16:41] Yes, yeah and then see the dishwasher that walks in and the
dish pit is absolutely full of dishes and he or she knows they have to get that done before
dinner service starts, before they start just keeping up with the plates. But then also, one
thing I was lucky enough to do at Lulu’s was to step into the general manager role and be the
chef and general manager at the same time.
And so that allowed me to learn the front of the house, which, serving is tough as hell. How
do you have all these tables that want all these things? And they’re picky.
Meghan Houle: [00:17:12] And you remember everything I’m like, oh, I was, yeah, I tried
Chef Sarah Wade: [00:17:16] It’s tough. So you have to have an appreciation for that. One of
the classic issues in a restaurant is front of the house and back of the house never get along
because no one understands the other one. The front, the servers don’t understand why
their food is taking so long. And then on the flip side, cooks get so angry when a server, says
I need something on the fly, which means I made a mistake.
And they need it as fast as possible. And we’re like, well, after these 50 tickets in front of it, I
will make it as fast as I can. Understanding both sides of that coin and have been the person
on both sides that coin, where I’ve walked up to the window and said to the guys I am so, so
sorry, but I just screwed up,
and then on the flip side, then the cook going, all right. Well, we have to feed the customers
because customers have to come first, not our egos. That’s what I would say put in the time,
understand all the rules, get your hands dirty. You cannot run a restaurant from the 10,000
You have to be able to clear plates and jump in the dish pit and sweep the floor. And if you
actually own a restaurant, then you also do stuff like change the light bulbs and unclog
toilets and plant plants out front and sweep the patio and deal with the HVAC guy and the
And all of a sudden you have all these trays that you have to deal with on top of which,
because restaurants are never fully running, something always breaks, yeah. So that would
be my advice.
Meghan Houle: [00:18:29] That’s such beautiful advice. And it’s so relatable, in any industry.
A lot of people in my community come from the retail side, I’m sure we all love to go out to
eat everyone, but I think really understanding the nuts and bolts of any business is, like you
just said, get your foot in the door drop the ego, know what, it looks like 360.
And I think it adds a really tremendous level of credibility when they see someone that’s
been back of house and then front of house and now running the whole thing, I’m sure that
because you have such an incredible team that’s inspired by you because you are so hands-
on and you get it.
And that’s really awesome. So thank you for sharing that. That was a beautiful answer. And I
want to dig into Let’s Talk Womxn, because I know that that was such a really incredible
platform and community that you built with some other women restaurateurs, and I’m not
even going to go down the rabbit hole of how 2020 ravaged the service industry, but I know
you did a lot to bring women led business owners together through Let’s Talk Womxn. Can
you tell us a little bit more about that platform and who you’re supporting, how listeners can
potentially join or support you as well?
Chef Sarah Wade: [00:19:33] Sure. I think Let’s Talk has been the coolest tribe as we call
ourselves that I’ve joined in the last, however many months it’s been, and we literally had a
“Welcome, this is Let’s Talk Boston” and then three days later it’s like, Hey, let’s do an
international women’s day grab bag for 400, 500 people. I was like, oh, this is awesome.
Yeah. it’s become this community, which is really neat because while I see emails fly all the
time through it, it’s just so interesting to see that I have the same challenges that other
people have like, what are you paying for wages? Does anyone have a good plumber? Has
everyone applied for the restaurant revitalization act? Here’s some interesting information
that you need to be looking at as far as your books, here’s something you should look at how
the credit card companies are screwing restaurants over.
It’s been so fun, understanding all of the issues that I have that everyone else does. And so
the other thing that I love about it is that it’s a for-profit which a lot of times restaurants are
the first ones to step up and do “let’s do dinner to support X, Y, and Z”.
And we love to do events like that. And we’re the first ones to donate our time and our
goods. But I love that this one is working hard to support other women. And we’re also being
able to support our restaurants at the same time. And it’s just been a really neat tribe to be
Meghan Houle: [00:20:53] Is there any way outside people can come and support you or
donations ? Do you have any other events coming up that you’re advertising or how can
anybody else get involved?
Chef Sarah Wade: [00:21:03] Yep. You can follow us at @letstalkwomxn on Instagram and
there’s also a website. If you Google Let’s Talk Womxn. I believe that we’re working on a
picnic basket for Women’s Suffrage Day, which is coming up very close to 4th of July, right in
that area. And so then the intention will be that you get a picnic basket and you can go and
enjoy some great food made by women chefs here in Boston, in the beautiful spaces of the
city! Take it to the beach, take it to The Common, you know.
Meghan Houle: [00:21:30] And it’s available all across the country, right? That’s really cool.
Well, looking forward to that, I’ll keep my eye out and we’ll link everything in the show
notes. So I have to ask you before I let you go, as we wrap up here, two hot seat questions.
So the first question is two parts alright I’m really going to put you on the spot .
So tell me, what is your favorite thing to eat and then what’s your favorite meal to cook? I’m
so curious. I can imagine that this chapter you’re like, please don’t ask me to cook until you
get home, but I don’t know. I think you probably just live it and breathe it. So what’s your
favorite thing to eat and cook?
Chef Sarah Wade: [00:22:05] My favorite thing to eat is I love Indian food. I love it so much. I
love it spicy. I love it. Yes. Oh my gosh. To go into an Indian restaurant and I feel like it’s just
one of those cuisines that transports you to another part of the world because the flavors
and the smells are so unique and oh man, it’s just, it’s warm and it’s comfortable and it’s
Oh, man, it makes me really happy. My favorite thing to cook these days, it really depends
on what kick I’m on. I know that sounds dumb, but I’ll go through a phase where I’m like, oh
man, everything, all I want to use is pork belly, what can we do with the pork belly? And so it
was just, you’ll see a string of specials from the restaurant that will have pork belly.
And I’m like sorry! Yeah! But I just go through these moods, like, for some reason, like
everybody else in the middle of the pandemic, I was making bread for the restaurant. And it
was like the most soothing thing on earth to be able to just like, instead of letting it knead in
the mixer, which is the easy way to do it is I just throw it on the wooden table and just knead
it for like five, ten minutes and I was like, this is the most wonderful therapeutic thing. And
then I get to sell it to customers and it’s fresh bread coming out of a restaurant and smells so
good. Oh man. So, yeah, like the mood changes, but yeah, bread is a high one right now on
my list. I think it’s so magical and it’s so beautiful and it’s so forgiving.
Meghan Houle: [00:23:28] Yeah, it tastes good. You put butter on it, it’s just easy. You can
do lots of things. I love that. And then my second question, so if you could cook for anyone
in the world, who would it be and why?
Chef Sarah Wade: [00:23:40] Oh, all right. Ready? I think it would be, I would like to cook for
Bill Belichick, the head coach of the Patriots, because I want to talk to him because I find, as
silly as it sounds,
I find so much inspiration from this guy who is so cagey and so smart, and he runs his team
as a business. And he’s so smart with the guys and he doesn’t put up with anybody’s crap.
And everyone has to audition for their role just because you’re a highly paid player does not
mean that you automatically get to walk on the field and be the starter.
I don’t even know if he would be very conversational at dinner, but that’s who I would want
to talk to.
Meghan Houle: [00:24:24] Yeah. I don’t know. I feel like it because you see him crack smiles
behind the scenes. You put your game face on your work in a business it’s different, but
outside we can all embrace our quirks and personality.
So I don’t know maybe we’ll try to make that happen. We’ll get you to Gillette somehow.
Anyone listening out there, any Bill Belichick connections?
Chef Sarah Wade: [00:24:43] Or the house in Nantucket, I’d be happy to travel.
Meghan Houle: [00:24:45] Oh, we’ll just go to to Nantucket, we’ll take you to the food and
wine festival. We’ll get you hooked up there, side question, are you for hire to come and
train a terrible cook like me? Or do I have a better shot joining that other show? What is
that, America’s Worst Chefs?
Chef Sarah Wade: [00:25:01] Yes, I hustle the great hustle, so yeah, I’m always around
always happy to cook for somebody. I’ve got like mitzvahs and graduations lined up already
for the Spring, so that’s good to know.
Yeah, man. Do what makes you happy, I’m just lucky that I get paid to do it.
Meghan Houle: [00:25:15] What other ways can our listeners find you and engage with you
via maybe your channels and Stillwater. What’s the best way to find you?
Chef Sarah Wade: [00:25:21] You can find me directly on Instagram @chefsarahwade and
then also, if you want to check out Stillwater, it’s @stillwaterboston.
Also on Instagram, we post specials weekly. We do a Mac Bar Monday. I have a ghost
kitchen called Mac Bar, which is a total separate restaurant of nothing but Mac and cheese.
That’s only available for takeout. So it’s perfect for those nights when you don’t want to
cook and you just need Mac and cheese in your life.
So you’ve got Mac Bar, you’ve got Stillwater with all of our lovely stuff there, and then
you’ve got me, I post really funny, random New Yorker cartoons and food pictures.
Meghan Houle: [00:25:57] Yes. I love it your Instagram, it’s great. It all blends so beautifully
and yes, checkout Stillwater, see all the beautiful food and the menu. And like I said, if
you’re not local and you’re here in Boston definitely give it a visit and we’ll link everything in
our notes and summary. So I want to thank you Sarah, for being on the podcast, from the
worst cook in America, me,
Meghan Houle, to award winning chef, Sarah Wade I appreciate you sharing your story with
us. And as I said, anyone listening in greater Boston, New England area planning a trip to
Boston this summer, you must visit Stillwater. You will leave very full and very happy. So
good luck with everything you are building Sarah and I wish you and your teams the best
summer to come and the rest of 2021 ahead.
Chef Sarah Wade: [00:26:41] Oh, thank you so much. This was so much fun. I really
Meghan Houle: [00:26:44] Thank you, yay!