Stillwater – Sauvignon Blanc Marinated Chicken Thighs with Turmeric Cumin Yogurt, Grilled Sweet Potatoes & Tomato Scallion “Vinaigrette”

“This is such a fun summery dish that anyone can make with a grill. The smokiness of the chicken with the yogurt and vinaigrette makes me hungry just thinking about it!” – Sarah Wade. Owner & Chef, Stillwater.

Recipe contains dairy.




“I chose the Restaurant Strong Fund as my charity. The restaurant industry has been ravaged by COVID-19, and I feel that lifting up our family during this time by giving to this fund is the best way to help an industry I love.” – Sarah Wade


Chef Sarah Wade, a self-proclaimed “gourmet junk food expert,” started her career as a hotel chef working for large hotel chains in Houston, North Carolina, and Connecticut. But after 10 years of cooking in hotel kitchens, Wade felt the urge to explore other opportunities and decided to seek out an independent restaurant to work at where her skills and passion for cooking could really shine.

In 2014 Wade opened Lulu’s Allston, a restaurant serving comfort foods with a unique twist. While serving as the Executive Chef at Lulu’s, Wade’s career and her life as she knew it took an exciting turn. Wade was presented with an opportunity by the Food Network to compete in a cooking tournament – the Chopped Gold Medal Games. Much to her surprise, she won the competition, beating out 16 talented chefs from across the country. Wade broadcasted to the world that she would use her Chopped winnings to open her own restaurant, and a little over a year later, she did just that.

Stillwater is Wade’s pride and joy. The restaurant is a lively neighborhood hang-out space serving up reimagined comfort food in the heart of downtown Boston. Stillwater has won many accolades since opening, including Best New Restaurant, Boston.


120 Kingston St.
Boston, MA 02111

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