Food & Wine: Sarah Rich
Photo © Daniel Brooks

Sarah Rich

Restaurant: Rich Table (Read a review)

Location: San Francisco

Why She's Amazing: Because she and her co-chef Evan Rich combine incongruous ingredients in unexpectedly delicious ways. Case in point: headcheese with coffee mustard.

Culinary School: The French Culinary Institute (New York City)

background: Bouley (/sites/default/files/ew York); Coi, Michael Mina (San Francisco)

Quintessential Dish: Chicken-liver mousse with pole beans and dill, topped with a pain de mie cracker.

Roots: She's from Texas.

On Rich Table's Design: The open kitchen sold the Riches on their restaurant space.

Cult Favorite Dish: Dried porcini mushroom doughnuts with raclette cheese sauce. They served them on-site at San Francisco's Outside Lands music festival last year; Spin magazine named them as No. 4 on their list of "The 40 Best Things We Saw at Outside Lands 2013" (ranked above Willie Nelson and the Red Hot Chili Peppers).

Recipes by Sarah Rich

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.