Foodie Chap With Chef Sarah Rich of Rich Table

Rich Table is the culinary vision of Chefs Evan and Sarah Rich. With over three decades of combined experience in San Francisco and New York high-end restaurants, the team brings with them a wealth of talent, knowledge of quality foods and wine, and connections with the best farms and purveyors.

Rich Table is a place with no dress code, where the food speaks for itself. Evan and Sarah believe that 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. The staff at Rich Table will use their years of experience to provide food that is expertly prepared and served, while set in a surrounding that is modern, convivial, and comfortable.

Sarah and Evan will be among the star chefs guesting at "Chefs Holidays at the Ahwahnee Resort" in Yosemite in January. The event gives attendees an opportunity to learn from the chefs through demo's, Q & A's, kitchen tours and through amazing nightly feasts. I will be moderating the sessions with the talented culinary couple. (Jan 11th - 16th). Come join us in Yosemite. Follow the link below.

Meantime be sure to grab a seat at Rich Table. A dining experience here is as warm and inviting as an invite to a friend's home. The cuisine is artful yet comfortable with flavor bombs exploding in almost every bite. I am a fan.

Enjoy our tasty chat and learn how Evan keeps fit as Sarah conducts our interview!

Cheers, Liam!

KCBS Foodie Chap Podcast:
 

P.S. - As for THAT beet cake - for dessert! WOW! Recipe below.

(credit: Foodie Chap/Liam Mayclem)

Warm Beet Cakes

Ingredients:
170g butter, soft
150g light brown sugar
75g sugar
6g salt

82g neutral oil

165g eggs, room temp

187g AP flour
6g baking powder
4g baking soda

397g roasted beets, grated

Directions:

Using a stand mixer and a paddle attachment, cream the butter with the sugars and salt until light and fluffy, scraping the sides of the bowl often.

On med-low speed, drizzle oil into the creamed butter. Once it is all added, increase speed to emulsify.

Add eggs one at a time. Once they are incorporated, scrape the sides then increase speed and whip until light and fluffy again. (should have the consistency of soft butter)

Add sifted dry ingredients and mix on low.

When the dry ingredients are almost incorporated, add the grated beets and finish mixing by hand with a rubber spatula.

Put batter into a piping bag and fill silicone molds ¾ of the way with batter.

Bake cakes in a 350° oven for 7 minutes then turn and bake another 7 minutes. Check cakes for doneness; they may need another minute or two.

Remove cakes from the oven and let rest a minute. Use a small offset spatula to separate cakes from the sides, then pop out of molds.