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  • Poached egg on wilted greens with pancetta 4f8f49c9a062ce0003000ed1-978x506
  • Cranberry and tangerine chess pie 4f8f4ab8a062ce0003000edf-978x506
  • Brussel sprout, kale, and pasta gratin 4f8f4aa5a062ce0003000ede-978x506
  • Pumpkin lasagna 4f8f4a5aa062ce0003000eda-978x506
  • Blueberry Ice Cream 4f8f49b6a062ce0003000ed0-978x506
  • Blue cheese ice cream sundae 4f4321f14bc32c0003001070-978x506
  • Blueberry and chevre pancakes 4f8f49dba062ce0003000ed2-978x506
  • Rustic potato-leek soup 4f8f49efa062ce0003000ed3-978x506
  • Cheese board for a book launch 4f8f4a03a062ce0003000ed4-978x506
  • Brown butter and sage apple pie 4f8f4a41a062ce0003000ed9-978x506
  • Curried Coconut and Squash Soup 4f8f485ea062ce0003000ebd-978x506
  • Plum streusel cake 4f8f4a6ca062ce0003000edb-978x506
  • Pumpkin cupcakes 4f8f4a7fa062ce0003000edc-978x506
  • Sweet potato tacos 4f8f4a91a062ce0003000edd-978x506
  • Cauliflower and Chickpea Curry 4f8f4827a062ce0003000eb9-978x506
  • Grapefruit Madeleines 4f8f4813a062ce0003000eb8-978x506
  • Gluten-free fudge cookies 4f8f4acba062ce0003000ee0-978x506
  • 4fb2bb8b2d2a6e00030004eb-978x506
  • Gingersnap strawberry chess pie 4fb2bbdb2d2a6e00030004ee-978x506
  • Crostini with chevre and pickled ramps 4fb2bbeb8083ad00030004eb-978x506
  • Bluefish en Papillote with bok choy, radishes, fennel, and chive blossoms. 4fb2bdf42d2a6e0003000501-978x506

Dairyist and Locavore

  • American
  • Italian
  • Vegan/Vegetarian
  • Gluten-Free
  • Health Supportive
  • Enjoy Teaching

My Cooking Style

Seasonal, fresh, veggie-heavy local foods with a Southern twist and usually an extra helping of butter.

My Culinary Experience

I grew up the child of an artist and a chef, instilling me with enough creativity and knife skills to propel me into a life of cooking. I am an experienced cheesemonger and barista and I have worked as a pastry chef, prep cook, and short-order cook. A peek into my culinary mind can be viewed here: http://butterandsnacks.wordpress.com/

I am most comfortable cooking for parties of 10 or less. I have hosted numerous dinner parties for close friends and I find that I most enjoy cooking for the smaller, more intimate shindigs.

My Three Favorite Ingredients

Butter, Preserved Lemon and Shallot

A Menu I Once Served 15 People

The first time I cooked for a large group my menu was all American at its finest:

  • fried chicken
  • mashed potatoes with gravy
  • buttermilk biscuits
  • apple pie

This Christmas I cooked for 10 and served:

  • pork tenderloin braised in bourbon and apple cider
  • from-scratch applesauce
  • baked sweet potato latkes
  • citrus, beet, and quinoa salad
  • marinated kale

Pictures (21)

  • Poached egg on wilted greens with pancetta

    Poached egg on wilted greens with pancetta

  • Pumpkin lasagna

    Pumpkin lasagna

  • Blueberry and chevre pancakes

    Blueberry and chevre pancakes

  • Brown butter and sage apple pie

    Brown butter and sage apple pie

  • Pumpkin cupcakes

    Pumpkin cupcakes

  • Grapefruit Madeleines

    Grapefruit Madeleines

  • Gingersnap strawberry chess pie

    Gingersnap strawberry chess pie

  • Cranberry and tangerine chess pie

    Cranberry and tangerine chess pie

  • Blueberry Ice Cream

    Blueberry Ice Cream

  • Rustic potato-leek soup

    Rustic potato-leek soup

  • Curried Coconut and Squash Soup

    Curried Coconut and Squash Soup

  • Sweet potato tacos

    Sweet potato tacos

  • Gluten-free fudge cookies

    Gluten-free fudge cookies

  • Crostini with chevre and pickled ramps

    Crostini with chevre and pickled ramps

  • Brussel sprout, kale, and pasta gratin

    Brussel sprout, kale, and pasta gratin

  • Blue cheese ice cream sundae

    Blue cheese ice cream sundae

  • Cheese board for a book launch

    Cheese board for a book launch

  • Plum streusel cake

    Plum streusel cake

  • Cauliflower and Chickpea Curry

    Cauliflower and Chickpea Curry

  • Bluefish en Papillote with bok choy, radishes, fennel, and chive blossoms.

    Bluefish en Papillote with bok choy, radishes, fennel, and chive blossoms.

Reviews (1)

jason p. jason

I'm 35. This was the very first party I planned for myself (yes, I've planned many corporate events thru out the years) but I've never really taken the time to plan something special for myself. I reached out to Martha because I'm a HUGE fan of her work and I knew she would create something very special for me. And she did.

The evening will always be a very special moment for me. Every single detail was perfect. It reflected the vision we both shared and most importantly all the guests were happy. The venue was truly transformed. It was filled with mason jars full of candles, flowers, laughter... The FOOD was OUT-OF-THIS-WORLD good. We kept the menu simple however, Martha worked her magic and even created special syrups for the cocktails. She knows her FOODS and how to pare them together, in my case we had a beautiful selection of imported cheeses and several beautiful salads too! Martha creates ART with food. I'm so happy that Martha was available to work with me and will use her for my next party. JP

HOST
Martha Sarfaty

Martha Sarfaty

1
Review

$25

Hourly rate

Fact Sheets

Languages Spoken English
Min. booking 3 hours
Max. people 15

Martha Sarfaty's Cities

New York, United States