On todays episode of THE FOOD SEEN, Sarah Simmons Southern sense of hospitality, may have turned her Sunday suppers into New York Citys culinary salon better know as City Grit. A win as Food and Wines Americas Home Cook Superstar, may have proclaimed her food worthy, but nothing prepares you for the business that comes with owning a restaurant. Luckily, years working as a retail strategist for Fortune 100 companies, gave Sarah the insight she needed to become a successful chef and restaurateur. Her second venture, Birds and Bubbles, focuses on fried chicken and champagne, because, really, whats better than that pairing?! Now working with Williams Sonoma, Sarah curates gourmet gifts, scouts out up and coming chefs in cities across the USA, and begins to focus back on her Carolina roots, with possible brick and mortar culinary experiences making their way back South. So much for just being a home cook. This program was brought to you by The International Culinary Center. I felt like I owed the food community something because I got to change my life over night. [17:00] No one really knows this because it wasnt the initial intention but I got to use City Grit as my own test kitchen. [26:00] Champagne is really hard to experiment with when the majority of the bottles are over $100. [27:00] I just want everyone to make fried chicken. Its not as hard as they think. [30:00] --Sarah Simmons on THE FOOD SEEN