The pantry


+961 78 866 529


Meet the Chef

I'm Chef Sally Jane, an American chef who has happily found herself in Beirut. I’m taking advantage of my time in Lebanon by teaching cooking classes, consulting for restaurants, hosting supper clubs, I cater for private clients and businesses, and play around with lots and lots of beautiful Lebanese ingredients. 

My formal training happened at the French Culinary Institute in New York City, but it is through my years of living around the world and working for my catering and private clients in London, Paris, San Francisco, and even a luxury sailboat on the Mediterranean, that my style has evolved. My philosophy, developed during time spent with Alice Waters at Chez Panisse in Berkeley, California and her Edible Schoolyard project, celebrates the local Mediterranean climate and its fantastic local produce resulting in a healthy, innovative and (most importantly) delicious, farm-to-table approach to cooking and eating.

My culinary philosophy is on full display in the menu I created for the Beirut restaurant Green Junkie which features healthy-ish, from-scratch, food at an affordable price. You can also stop by Super Vega in Badaro to sample my farm-to-table Mediterranean food. Or if you’re in Amman, Jordan have a meal at Daimeh, the Jordan River Foundation’s cafe for my twist on traditional Middle Eastern food. I’ve also been a Middle Eastern food ambassador aboard the MSS Amsterdam cruise ship and was a guest judge in the 2019 quarter-finals of MBC’s Top Chef Middle East.


– Delicious Feel Good Food –

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{featuring my seasonal favorites}

This is just a sampling of my catering and supper club menus. I like to make your event personal by working with you to customize according to the occasion, season, and your taste.

Autumn Farm-To-Table

Kishk and Cumin Gougeres
Egg Yolk & Herbed Ricotta Ravioli, Wilted Kale and Lardons
Citrus Cured Salmon, Baby Beets, Flowers, Herbs
Roasted Beef Fillet with Arugula Mustard Sauce
Squash and Wild Mushroom Vegetable Gnocchi
Dark Chocolate Ganache, Hazelnut Crumb, Orange Oil

Finger Food Celebration

Fried Green Olives, Spicy Herb Yogurt Sauce
Roasted Shrimp, American Cocktail Sauce
Roast Beef, Chive Buttermilk Biscuits, Horseradish Cream
Maple Glazed Duck Breast, Kumquats, Sweet Potato Chips
Wild Mushroom Pate, Olive Oil Crackers, Pickled Red Onions
Crudite with Green Goddess Dip
Cardamom Orange Donut Holes
Salted Caramels


Yoga Brunch

Smashed Sweet Potato with Goat's Cheese, Fresh Mint on Sourdough
Black Rice Bowl, Garlic Mushrooms, Chimichurri Sauce, Soft Boiled Egg, Avocado
Banana Honey Bread, Homemade Peanut Butter, Cinnamon
Golden Mylk Tumeric Lattes
Homemade Chai Spiced Kombucha

Scooping Sorbet.jpg

Vineyard Lunch

Crudite and Cheese Table with Hummus, Metebl, and various Dips
Citrus Grilled Shrimp
Moroccan Spiced Salmon Bites with Pomegranate Yogurt Sauce
Mini Pulled Lamb Shoulder Pitas with Cucumber Cumin Sauce
Carrot Salad with Shaata and Feta
Maftoul with Grilled Peaches and Mint
Roasted Eggplant with Saffron Sauce, Basil, and Pomegranate
Apricot Pistachio Tarts
Sour Cherry Gelato

Spring Sit Down Dinner

Heirloom Tomatoes with Homemade Ricotta and Olive Crumb
Slow Roasted Turmeric Garlic Lamb Shoulder
Roasted Carrots and Red Onions
Rice with Fava Beans, Pistachios, and Dill
Shaved Raw Vegetable Salad
Pavlovas with Citrus Curd and Mulberries