Sarah Simms Hendrix

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Chef Sarah Simms Hendrix has California cuisine in her bones. Her recipe rolodex demands the freshest and the most local food that the Golden State has to offer, but she’s not above finishing a dessert with rainbow sprinkles. Recently, Hendrix and her family embarked on a new business that brings articulately arranged charcuterie and cheese boards straight to your door dubbed Lady and Larder. Here, Hendrix reflects on her dreams of mastering Indian food, and why fear is the most dangerous ingredient in the pantry.

What is your idea of a perfect meal?
Any meal shared with someone that I love.sarah-simms

What recipe still gives you goosebumps?
Everytime I eat Tuna Salad or 1000 Island dressing I think of my grandmother.

What cooking personality, living or dead do you most admire?
Thomas Keller & Alice Waters.

What’s a style of cooking foreign to you that you wish you had down pat?
Indian Food – it’s my resolution for 2016.

Which ingredients do you find yourself using the most?
Seasonal ones – I focus on whatever is available at my local farmers market.

What was your biggest culinary disaster?
Nothing is ever a disaster – just remember – adjust and succeed

Jiro Dreams of Sushi. What food do you dream of?
Sushi – especially Jiro’s.

What’s your most treasured kitchen tool?
Aside from my knife it would my hand-held mandolin.

If you weren’t a chef, what other occupation could you see yourself excelling in?
Florist or winemaker.

Mario Batali has clogs. What’s your most marked characteristic?
I have a french whisk tattoo on my right forearm.

What food do you hold in the lowest of regards?
Improperly seasoned food.

What is the quality you most like in a chef?
Unwavering conviction & humility.

What is the quality you most like in a diner?
An open mind & an empty stomach.

Chef Boyardee or Colonel Sanders?
Betty Crocker!

Who or what inspires you?
Passionate Farmers and Seasonal Produce.

How do you take your coffee?
I love Blue Bottle. Pinch of Raw Sugar. Dash of Cream or Almond Milk.

What food trend drives you batty?
Gluten-Free.

In-N-Out or Five Guys?
In-N-Out. Animal Style Always.

Do you prescribe to any kitchen superstitions?
No time for that 🙂

What’s a childhood dish you loved that still sticks with you?
Hot Dog on a Stick.

Biggest cooking fear?
You can’t have fear in the kitchen. People can taste it in your food.

What do you cook on your off days?
We go out for sushi!

Go-to guilty pleasure food?
Chili Rellenos & good champagne.

What is your catchphrase?
“Rosé, All Day.”

Marcel Roost is a hyper-intelligent rooster who could out-write and out-cook the best of them. His love for haute cuisine is only matched by his hatred of Kentucky Colonels. When he's not heckling fusion chefs, he can usually be found at some high-end bar "singing the body Martini." He's anything but corn fed, despite being—well—corn fed.

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