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Credit: @ Sabrina Sexton
Sabrina Sexton is a professional chef, who worked alongside notables’ Tom Colicchio (Gramercy Tavern) and David Waltuck (Chanterelle). She mastered her craft in Paris, New York, Los Angeles and Italy and appeared in The New York Times, The Wall Street Journal and Fox’s Good Day New York. Today, as an instructor at The Institute of Culinary Education, she teaches the next generation of great chefs.
Sabrina Sexton is a professional chef with over 17 years of experience; including working alongside such notable chefs as Tom Colicchio at Gramercy Tavern and David Waltuck at Chanterelle. Sabrina mastered her craft in Paris, New York, Los Angeles and Italy. Sabrina’s media appearances include The New York Times, The Wall Street Journal and Fox’s Good Day New York. Today, she is an instructor at The Institute of Culinary Education, teaching the next generation of professional chefs.
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A decadent treat made with whiskey-soaked raisins and a whiskey-infused glaze — a must-try for any dessert, chocolate, or whiskey fan.
Sabrina Sexton’s Irish version of the Italian dish Osso Buco is served with root vegetables and a lemony gremolata that’s a bright addition to the tender, flavorful meat.
A roasted pork dish made with Calvados (an apple brandy) and apple wedges, this tender pork loin has a slighty sweet taste that pairs well with wild rice.