is a writer and creative strategist based in New York. working with clients in the food, wine and lifestyle space, she helps brands build immersive identities through thoughtful copy and engaging visual identities.

She is also the founder of amuse-bouche a newsletter exploring food, wine, and culture through essays, recipes, guides, and more.

get in touch
get in touch

Sara Keene

stelle wine co. | Raazi tea | jenny and françois selections | the new wine review | no particular order | amuse - bouche | offshore wines | Yolo journal

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read the newsletter
i’m so excited to announce the return of wine club next monday, may 11 @stjardimnyc in partnership with @jennyfrancois. we’ll be pouring four different rosés by the glass that challenge your understanding of the category and give y
last month, on my quiet corner of the internet, i reached over 3,000 subscribers on substack. i never talk about numbers nor use them as a marker of success, in fact this really feels only like the beginning. but i feel so grateful i get to write for
Russell Markus is an entrepreneur, chef and all around creative culinary Swiss army knife. The founder of the New York based food studio @essentialherbs.nyc , he is also co-owner of @redcoffeestand in DUMBO and chances are you’ve tried his @hot
my list of white wine from the jura and notes on their makers up on the newsletter now 💌💌
@wildsorrelcookbooks and @barheretic.bk single handedly restoring my faith in new york and also perhaps serving as the inspiration for a cookbook club i’ve been dying to bring to the newsletter. perhaps for may?
drowning in inspiration of late💌💌
‘tis the season: strawberry rhubarb cobbler, from my mother’s kitchen
when i was thinking about how to bring back the wine club on my newsletter, a recurring exploration of wine by theme or region or grape, i found myself overwhelmed by possibility and drowning in the pursuit of finding meaning in it all. my next wine
not entirely sure who needed to hear this, but it is the return of tuna salad season—preferably with tons of fresh dill and lemon
march may be over but i’m not over it. some of my favorite things on substack, i hope you enjoy 💌💌

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