Well, hello there. I’m Sabrina Modelle. I’m a San Francisco girl working as a full time designer by day a part time rock star by night and a 24 hour a day foodie. My love affair with eating was ignited early on. I grew up in a French family and food was central to our family life. I spent my girlhood following some amazing chefs around their kitchens, and every meal I ate was astounding. Each of these accomplished home chefs had such a unique style. My grandmother woke up every day at 5 AM and began cooking. She’d make puff pastries, pâtés, mousses, stews, and roasts. My mother, on the other hand, thought nothing of whipping up a four-course meal in less than an hour. My uncle Johnny had lavish parties; he’d line up tables end to end in his Portrero Hill (San Francisco) warehouse and serve a full dinner to 50 or more people.
One sunny afternoon when I was twelve, I watched my Uncle Kurt make a mushroom and asparagus omelette in a beautiful French copper pan. It struck me as marvelous that a person could cook themselves such an elegant little lunch- on a week day… just a lovely lunch for one. My love affair with cooking began that very afternoon when I asked him to teach me how to make one for myself.
For awhile, I only had eyes for omelettes. Next, came a brief yet passionate fling with sautéed mushrooms. Soon, I was cooking every day and there was no turning back. I raided my mother’s cookbooks, but I just couldn’t stick to a recipe. This streak of epicurean independence resulted in “interesting” dishes— sometimes good or maybe even great, sometimes inedible. The dog might not eat it, but my ever-supportive father would. Encouraged by my family’s support, I persevered. I watched cooking shows after school instead of cartoons, and my little brother’s afternoon snack was always inspired by Martin Yan, Julia Child, or The Galloping Gourmet.
Now, twenty (ahem) years later, my passion for cooking burns brighter than ever. I am so fortunate to live in the San Francisco Bay Area. Practically everything I could ever want is grown within a hundred miles of here. My weekly trip to the Farmer’s market can yield everything from wild mushrooms, to fresh oysters, to artisan cheeses, to local olive oils. It seems like I try a new varietal of greens or grapefruits or apples every month. It’s truly simple for me to eat seasonally here. Here, I’ll share my culinary adventures, recipes, photos, and chats with local farmers, chefs, and foodies. Enjoy.
