About Author: Sarah Levy Imberman

Sarah Levy
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Sarah Levy delighted millions as the owner and proprietor of Sarah's Pastries & Candies, one of Chicago's most popular confectionaries since its opening in 2004. A graduate of Northwestern University and the French Pastry School, Ms. Levy is the author of Sweetness: Delicious Baked Treats for Every Occasion and the winner of the Food Network Challenge. She’s been featured in USA TodayBetter Homes and Gardens and the Chicago Tribune, among many others. Ms. Levy's now doing business as S. Levy Foods, and is a leader in the airport food concession business.

Posts by Sarah Levy Imberman

  • Cooking with NoMI Executive Chef Ryan LaRoche. Some call it luck, others call it fate. Ryan LaRoche credits the latter for becoming a chef. His first taste of the biz...

    Sous Chef for a Day

    Cooking with NoMI Executive Chef Ryan LaRoche. Some call it luck, others call it fate. Ryan LaRoche credits the latter for becoming a chef. His first taste of the biz...

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  • Tre Soldi’s executive chef masters Roman cooking – and he’s never even been to Rome. Y’all ready to meet Texas native Brandon Wolff? After five years of training under Paul...

    Tre Soldi’s Brandon Wolff

    Tre Soldi’s executive chef masters Roman cooking – and he’s never even been to Rome. Y’all ready to meet Texas native Brandon Wolff? After five years of training under Paul...

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  • A friend of mine recently turned me onto the powers of Blue Print Cleanse juices at Whole Foods. I’ve since become quite the fan, with my favorite fix coming from...

    Beet Juice

    A friend of mine recently turned me onto the powers of Blue Print Cleanse juices at Whole Foods. I’ve since become quite the fan, with my favorite fix coming from...

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  • “Don’t sweat the small stuff.” After proving her skill set and work ethic at Southern Wine & Spirits, Josephine Terlato became the fourth generation family member to work at Terlato...

    Josephine Terlato

    “Don’t sweat the small stuff.” After proving her skill set and work ethic at Southern Wine & Spirits, Josephine Terlato became the fourth generation family member to work at Terlato...

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  • Thanks to Morton’s incredible Savor the Summer special, you don’t have to feel guilty when indulging in an elaborate four-course dinner. Now until September 30, enjoy four courses at the...

    Morton’s – The Steakhouse

    Thanks to Morton’s incredible Savor the Summer special, you don’t have to feel guilty when indulging in an elaborate four-course dinner. Now until September 30, enjoy four courses at the...

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  • I wish I could say I have fond childhood memories of my mom slaving away in the kitchen, but in reality, she’s more the ordering-in or going-out-to-eat type. However, when...

    Mom’s Granola

    I wish I could say I have fond childhood memories of my mom slaving away in the kitchen, but in reality, she’s more the ordering-in or going-out-to-eat type. However, when...

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  • “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

    Rick Bayless

    “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

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  • When it comes to my personal eating style, I follow the ‘everything in moderation’ theory. That is, of course, with the exception of a few dessert binges along the way....

    The Power of Plants with Jessica Murnane

    When it comes to my personal eating style, I follow the ‘everything in moderation’ theory. That is, of course, with the exception of a few dessert binges along the way....

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  • “You have to start with great food.” Mark Levy is a restaurant guru, food pioneer, CEO of Mastro’s Steakhouse and my dad —  the world’s best dad. His career began...

    Mark Levy

    “You have to start with great food.” Mark Levy is a restaurant guru, food pioneer, CEO of Mastro’s Steakhouse and my dad —  the world’s best dad. His career began...

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  • I first met Eric Estrella in the pastry kitchen at the Ritz-Carlton Chicago. I used to bring wedding cake samples for my Ritz weddings to the hotel for tastings, and...

    BAKE in Wicker Park

    I first met Eric Estrella in the pastry kitchen at the Ritz-Carlton Chicago. I used to bring wedding cake samples for my Ritz weddings to the hotel for tastings, and...

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