Sara Gore

Why did you get involved with City Harvest?
When I was in high school I helped deliver food to families in need and it forever changed the face of hunger for me. After that my mother and I made hundreds of desserts every week for our local soup kitchen. I always thought if I was in a position to help, I would make sure I did so. Being here in the city, the need for help is much greater and being able to get involved with the such an amazing organization that helps feed over 300,000 New Yorkers a WEEK is more than a responsibility...it’s a privilege. 

Why is hunger an important issue for you?
New York is a very diverse city.  As glamorous as this city appears…there are still 1.5 million New Yorkers living in poverty not knowing where there next meal is coming from. It is a very real and very important issue…an issue that cannot be ignored.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
Well…growing up Irish and Italian…much of my life was centered around food. I learned never to waste and to make something out of nothing. That philosophy has definitely stuck with me. Since getting involved with City Harvest, I have become that much more aware that food is not to be taken for granted. I have followed the trucks for pick-ups and deliveries, volunteered at mobile markets, and visited food banks. The sheer quantity of what I have witnessed tells me two things…1) this is a very large problem and 2)…this is a very generous city. If we all work together…we can try to make this great divide a little smaller.

What is your favorite part of your job?
I love that I get to try something new almost every day and that because of the nature of my job. I feel like I’m pretty in tune with all that this city has to offer and just how great this city is.

What does a typical work day look like for you?
Well that’s a good question! I don't know if I could say I have ever had a typical work day.

You hosted an event for City Harvest’s September program, Fashion Feeds New York.  Why did you choose to take such an active role in this event?
Joan Hornig makes some incredible jewelry and at all times (not just for special events) 100% of her profits go to the charity of your choice. This event happened to involve two groups of people I care a lot about…the people at City Harvest and Joan Hornig Jewelry. When they asked me to be involved….it was an immediate yes.

What is your favorite hidden gem of a restaurant?
It’s hard for anything to stay hidden in NYC for long (very often due to people like me who report on them! Shame on me.) but I do love Degustation in the East Village. It seems like a hidden gem because it only has like 13 seats so it’s really quaint. I always have an excellent meal there and I love that the kitchen is right in the center of the room so you not only get to watch the action, but you get to ask questions!

Who was your favorite celebrity chef you have interviewed?
Eric Ripert, who I have interviewed and cooked with several times is just an uber classy, talented, humble chef that turns out amazing food. Many "celebrity chefs" tend to lose touch with their kitchens having to be out doing press all the time. As famous as Eric is...as rockstar of a chef he is...he is still in his kitchen peeling carrots (literally). I called once for a reservation and he answered the phone and I said, “What are you doing answering the phone?” He said, “Well I'm here...peeling carrots. Want to come help?" I guess you assume a lot of these celebrity chefs don't spend regular “chef hours” in the kitchen anymore. Eric Ripert is an exception!

What is the best new restaurant that someone must try out?
I recently had an excellent meal at Crown, John Delucie's new place on the Upper East Side. The décor is beautiful and everything we had was delicious. I haven't been to the Dutch yet (Andrew Carmellini’s new place), but I’m sure that’s a must try as well! I would recommend it with confidence...sight unseen! That’s how much faith I have in Carmellini.

What is something everyone should have in their kitchen?
Patience!

What do you keep stocked in your refrigerator?
Hummus, fresh fruits, vegetables, club soda, cranberry juice, skim milk, hummus, Greek yogurt, eggs, a stocked cheese drawer, Dijon mustard, Bonne Maman jams and did I say hummus. Okay...I think I have a problem with hummus. There...I said it.

What is your favorite type of food to make?
Now that the cold weather is coming...it’s all about comfort food!

What is your favorite junk food?
Popchips (sour cream and onion or barbeque) They’re addictive!

What was the last best meal that you had?
I probably shouldn’t say one that I made, but it was just yesterday and I’m writing this on Monday morning so it’s on the top of my mind. I cook a big meal on Sundays...a tradition my mom started and one I hope to continue with my family. This past Sunday I made zinfandel braised short ribs and roasted garlic parsnip mashed potatoes. I like my husband to feel spoiled when it comes to food even though we're not eating lobster and caviar. Its more about the ceremony of cooking something all day and filling the house with heavenly smells! Feels like home!

• At the Chef's Table
• The Food Council