Sarah and Evan Rich are the chefs and co-owners of Rich Table Restaurant in San Francisco. Between the two of them they have over thirty years experience in the culinary industry. In 2012 they opened Rich Table together, which has gone on to win multiple accolades. They describe their approach to hospitality as "eating out should be relaxed, fun and exciting. It should remind you of the good times you share with family while introducing you to new tastes in the company of friends." In order to get to know them better we asked them a few questions and to share one of their favorite recipes.

What do you like to cook and why?

"I'm inspired by what tastes delicious, or what I'm craving. I also really enjoy working with local farmers and cooking with what's in season. Northern California cuisine is what I enjoy cooking the most."

What is your best cooking tip for readers?

"Keep it simple, and use seasoning!"

What would you like to change about the restaurant industry?

"The lifestyle of the industry is challenging and can lead to unhealthy living. It's not that I want people to work less, it's just that we don't have time to take care of ourselves."

What are your favorite dishes to cook on your current menu?

"We just put out a steak that I really like - I'm most inspired by my stomach and I wanted an old school steak with really delicious sauce, it reminds me of the steak sauce from Peter Luger, it tastes great."

Why did you choose this recipe to share?

"It's one of our most popular dishes, and I love how happy it makes people."

Recipe: Porcini doughnuts with raclette sauce

Doughnuts:
39g yeast
10g salt
2575g AP flour
1720g water
10 eggs

Raclette Sauce:
1 gallon of milk
250g AP flour
300g butter
1500g raclette diced
50g salt

Umami seasoning:
100g dried porcini
120g mushroom seasonings
10g sugar

Directions:

  • To make the doughnuts: In a large bowl, whisk together the water and yeast. Then whisk in the eggs.
  • Include the flour and salt and, using your hands, mix gently until just combined. The mixture will be extremely sticky. Spread the bowl with plastic wrap and let sit in a warm spot for 60 minutes.
  • Meanwhile, prepare the umami seasoning: In a spice grinder, grind the mushrooms to a fine powder. Sift the powder into a bowl, disposing of any huge, hard pieces. In the processor, combine the mushroom soup flavoring and sugar and grind to a fine powder. Transfer to the bowl with the mushroom powder and mix to combine. Put aside.
  • After the batter has been rising for 45 minutes, pour the oil to a depth of around 2 in [5 cm] in a Dutch stove or other large, heavy pot. Place the pot over medium-high warmth and start warming to 350°F [180°C]. Preheat the broiler to 250°F [120°C]. Place a cooling rack in a rimmed heating sheet and place the sheet in the oven.
  • While the oil heats, prepare the raclette sauce: In a medium pot, melt the margarine over medium warmth. At the point when the margarine is foamy, add in the flour and cook, whisking constantly, until the mixture just begins to lighten in color. Gradually pour in the milk, whisking constantly, until smooth. Bring to a simmer and cook, whisking frequently, until thickened, 4 to 5 minutes.
  • Turn the heat to low and blend in a small handful of the cheddar. When the cheddar liquefies and is fully incorporated, include another handful, repeating until the majority of the cheddar is included and the sauce is thick and velvety. Blend in the salt. Keep warm over low warmth.
  • To fry the doughnuts: When the oil achieves 350°F 180°C, fry the doughnuts. Using two little spoons, scoop and scrape five spoonfuls of player estimating around 2 Tbsp 30 g each into the hot oil. The batter will be stretchy and sticky, don’t worry if the doughnuts aren’t perfectly round. The doughnuts should quickly puff to around 3 in 7.5 cm in width. Broil, flipping at times, until just golden, 3 to 4 minutes. Quickly transfer the doughnuts to the prepared cooling rack. Dust with the umami flavoring and return to the oven.
  • Repeat with the rest of the donut batter, taking the oil back to 350°F [180°C] after each clump. Serve the doughnuts hot out of the stove with the warm raclette sauce.

Rich Table

199 Gough St, San Francisco, CA 94102, United States

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