In addition to creating the Marshall’s Haute Sauce line and writing the book
Preservation Pantry: Modern Canning From Root To Top And Stem To Core, Sarah has been approached by several other businesses looking for recipe development assistance.
She has been sought out for her refined palette and delicate use of the many attributes and flavors of peppers. Each creation providing unique challenges which inspire Sarah to constantly try new things while always staying true to the backbone of Marshall’s Haute Sauce, which is to use real ingredients, make it by hand, and make it delicious.
For Bee Local Honey & Jacobsen Salt Company, Sarah created a Hot Honey, delicious natural sweetness paired with the heat of scorpion peppers. She also developed the recipe for a Smoked Honey, sweet honey is bathed in smoke with a touch of vinegar to round it out.
Sarah also created a Haute Heirloom Habanero sauce for Portland Creamery’s Sweet Fire Goat Cheese. Only a serious blend of local habaneros and heirloom tomatoes could meld perfectly with sweet jam and the luscious creamy goat cheese. (Currently available on a burger at Little Big Burger.)
For Union Wine Company Sarah developed a recipe for their Red Haute Pinot. It is a lovely holiday blend using cold pressed Starvation Alley Cranberry Juice, Cinnamon, Cloves, Chills, and Star Anise. It is the perfect holiday wine, great both hot and cold.
For the popular churros shop 180 PDX, Sarah developed a Spicy drinking xocolatle. The ghost chili infused drinking chocolate is available hot or cold. The velvety chocolate cloaks the lurking ghost chili.
If interested in having Sarah Marshall create a recipe for you please email:
sarahspicymarshall at gmail.com