Emma Hearst started cooking at the age of five, and from the beginning, the love and support of her parents allowed her to pursue her dream. That included not only eating what she served them from the time she was a kid but also taking her to the best restaurants in the world, whether they accepted children or not. When Emma was thirteen, she got a job as a dishwasher at a restaurant in Albany, New York, where the family lived. After high school, she went to the Culinary Institute of America (CIA) and completed her externship at Manhattan's Union Square Cafe. She was at the end of her time at the CIA when she met Sarah Krathen, whom she did not like at first. Fortunately, Emma got over that, and they were soon the best of friends. Together, they made Emma's dream of owning a restaurant in New York City a reality with the 2008 opening of Sorella, with Emma as executive chef.
Sarah Krathen fell in love with restaurant work at the age of fifteen. She started as a barker for a restaurant on Duval Street in Key West, which meant her job was to get tourists to come in off the street and eat there. The owner of Fogarty's, a much bigger, newer, and better restaurant, saw her at work and hired her as a hostess. At Fogarty's, she went from hostess to server to expo (the intermediary between the kitchen and the customers) and then decided to attend culinary school. She enrolled in the Culinary Institute of America, received an associate degree in culinary arts, and then completed a fellowship under her mentor, John Storm, in the on-campus Ristorante Caterina de' Medici. It was during that fellowship that she met Emma Hearst, a meeting that she describes as the most important of her life. The pair became best friends, roommates, and eventually business partners. Sorella opened on New York's Lower East Side in 2008, with Sarah managing the front of the house and beverage program.
I always look forward to dinner at Sorella, which--from the moment
you pass through its Allen Street doorway--feels like you've
stumbled upon the best little dinner party in all of New York. The
menu is a treasure of Piemonte-inspired hits, all cooked from the
heart and for your pleasure. How gratifying to be able to cook
these beautiful recipes in my home, and to know the rich stories
behind them!----Danny Meyer, author Setting The Table: The
Transforming Power of Hospitality in Business
Sorella is one of those restaurants that I find myself going back to over and over again. It's a place with an allure you can feel, one where that balance between kitchen and dining room gives you the sense that what you're experiencing has been created not by colleagues but by good friends. This cookbook tells that story, one about a special restaurant, its outrageously delicious food, and the gracious hospitality with which it's presented. And it shows us that even the simplest meal, if prepared and served genuinely, can become an exceptional, memorable experience.----Will Guidara, Restaurateur, Eleven Madison Park and The NoMad
Sorella showcases the seductive and passionate story about food, fun and friendship between Emma and Sarah. It's spicy, sexy and sumptuous and delicious.----Daniel Boulud, Chef/Owner, The Dinex Group