Davis-Sam

Sam Davis

    Biography

    After deciding to follow her passion for food and creativity, Chef Sam left her degrees and career in Cancer Research to dedicate herself to her culinary craft. What began with her catering company, Savor by Sam in 2011, she has grown within the food scene in just a few short years. She expanded upon her worldly palate by working underneath some of the best chefs in NYC and cooking in several countries like Jamaica, Thailand, Israel and Italy. She is now also a highly sought after Private Chef to many athletes, celebrities and NYC... READ MORE

    After deciding to follow her passion for food and creativity, Chef Sam left her degrees and career in Cancer Research to dedicate herself to her culinary craft. What began with her catering company, Savor by Sam in 2011, she has grown within the food scene in just a few short years. She expanded upon her worldly palate by working underneath some of the best chefs in NYC and cooking in several countries like Jamaica, Thailand, Israel and Italy. She is now also a highly sought after Private Chef to many athletes, celebrities and NYC families, as well as a restaurant consultant to new and seasoned restaurant owners, offering start-up and turnaround solutions and everything in between, with the Savor Hospitality Group.

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    What is your favorite NYC restaurant? And what is your go-to dish? The Original Ippudo. Karakamen ramen with extra spicy paste

    What is your ultimate meal? Oxtail, rice and peas, plantain and an ice cold ginger beer

    What three things are always in your pantry? Turmeric, smoked paprika, my homemade jerk seasoning

    If you weren't a chef, what would you be? A professional organizer

    If you could cook with anyone, who would that be? After picking fresh veggies and fruits from her garden, I would love to cook with Oprah.

    What’s your favorite NYCWFF memory? Dancing the night away after the Ladies Night event last year

    Cheesy Cheddar Biscuits

    Ingredients:

    2 cups AP flour, plus more as needed
    1 tbsp baking powder
    1 1/2 tsp kosher salt
    12 tbsp (1 1/2 sticks) cold unsalted butter, diced
    1/2 cup cold buttermilk, shaken
    3 cup grated extra-sharp Cheddar
    1 egg, beaten with 1 tbsp water or milk
    Maldon sea salt, optional

    Directions:

    Preheat oven to 425 degrees F.

    Place 2 cups flour, the baking powder, and salt in the bowl of an electric mixer fitter with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

    Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

    Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.