BAKER, Nev.— How many teenagers do you know who have a passion and talent for cooking? How about who own their own restaurant?
Meet twin sisters, Tabitha and Cheri Phillips, who’ve been cooking in the kitchen since they were 14 and are now the owners of the new Sugar, Salt & Malt restaurant in Baker, Nev.
Having grown up in Eskdale, preparing food was a big part of their lives and something they really enjoyed. When they were 16, their aunt, Kathleen, took them on a tour of the California Culinary Academy in San Fransisco. Tabitha distinctly remembers seeing all the shiny stainless steel equipment in the kitchens and people in chef jackets.
She knew she wanted to be one of those people.
At the end that day they all went to eat at The Stinking Rose, where Tabitha had gnocchi in a cream sauce. The meal was beautiful and like nothing she’d eaten before. She was sold on being a chef. Tabitha enrolled in the savory program at the academy and Cheri followed suit in the school’s pastry program. While their skills and looks are near identical, their savory and sweet talents celebrate the unique attributes they bring to the table.
It has been 20 years since that trip to San Fransisco. Tabitha and Cheri have gained experience working with a wide variety of highly acclaimed chefs around the country. In 2015, they moved back to Eskdale to open their first catering business, Salt & Sucre.
They make it a priority to be involved in their community, believing that now is the time to invest in the people and place they call home. This is all extra special for them because they get to cook for the people that influenced their lives. They also get to be a part of people’s special moments, like weddings, birthdays, work events and farewells.
They have gained a tasty reputation in White Pine County. In 2018 Tabitha and Cheri bought a coffee cart in Baker, located at the crossroads to Great Basin National Park. Aptly named, the Baker’s Bean, they are now able to offer signature coffees and other beverages along with savory and sweet delights seven days a week from May to October.
We all know the pandemic in 2020 affected every business in many ways. Tabitha and Cheri had to suspend Salt & Sucre catering, but managed to keep the Baker’s Bean open. Along with their weekly bread orders, they offered freshly cooked dinners and seasonal treats to the community, which filled a great need as the country was in lockdown. Despite all the ups and downs of the year, they persevered and were able to fulfill their longstanding dream of purchasing a restaurant.
What was once a 1928 Gas Station, and more recently T&D’s restaurant, will now boast the name, “Sugar, Salt & Malt.” The name is a twist on “Salt & Sucre” with “Malt” referring to the addition of a full service bar. Tabitha and Cheri have a long list of ideas and projects that will create a space where people can gather and feel comfortable while enjoying great food and drinks.
The grand opening for Salt, Sugar & Malt will be this spring. Espresso drinks, breakfast and lunch will be offered from 7:30 a.m.-3 p.m. everyday, April through November. Dinner will be served 5 p.m.-9 p.m., Friday through Tuesday, Memorial Day through October. Diners will have the choice of eating al fresco on the outdoor patio, indoors under the atrium and bar or order items for take-out.
Salt, Sugar & Malt will be a wonderful addition to the community, but what Tabitha and Cheri need most of all right now is your support. Because of COVID their loan didn’t go through as planned and there is much work to be done before they can open. The restaurant needs a walk-in refrigerator, a commercial grade dishwasher, and a 40-qt. mixer. They also need to install a hood and fire suppression system.
A crowdfunding campaign has been established where you can make a contribution that will allow the sisters to fulfill their dreams. This is a chance to invest in the future of our community. Visit www.fundly. com/sugar-salt-malt and donate today. There could be a bar stool with your name on it.
