Salt Rose Kitchen believes that a good meal can punctuate a celebration, cure a broken heart and connect us with our neighbors and loved ones. Salt Rose Kitchen brings magic to the ordinary. 


Chef Sara Mains

I have always been creating with food since I was a kid. My inspiration comes from what is growing in the garden, the forest, what is fresh at the farmers market, the fish that just came in off the boat, colors, flavors, moods and seasons. Food that both nurtures and is beautiful is very important to me. Meals that feed all the senses. I have created a wonderful variety of food experiences. .... meals made ahead and stocked in the freezer for a busy family, catered weddings with local foods, hosted secret supper clubs, prepared  food for workshops and classes, as well as worked in many differnt restaurants. My back ground is in gardening, plants, art, dance as a healing art, and culinary arts. 

Chef Sara transformed a simple lunch, into an incredible experience for all my guests. I can’t wait to have her back to cater another event!
— Chelsea Heffner, owner WildCraft Studio
My family’s experience with SaltRose kitchen was a delight. She came up with a custom menu that was savory for the whole family and in line with our budget. I will have Salt-Rose kitchen prepare meals for me again when I know I will be too busy to provide nutritious meals for my family. It is like going out without the hassle and complaints from the kids.
— Donna Sholtis, Husum WA
The little works of art Chef Sara prepared for my show were incredible. I got so many compliments on the food and the presentation. Everyone said how much it added to the party!
— Jen Goff, owner Takara Jewelry
Both my husband and I love to cook, we’re very spoiled foodies. We just completed a vegetable/herb garden in our back yard and enjoying every second of it. What we don’t grow we get fresh at the farmer’s market. We know how fresh, home made food tastes like and we’re very picky because of that. I enjoyed your food very much, it tasted like fresh very well made food, and you can’t really do it without loving it, I felt that too.
— Anat Rodin, Los Angeles