Q & A with Evan and Sarah Rich of the JBF Award–Nominated Rich Table

by Elena North-Kelly on April 22, 2013

When Evan and Sarah Rich opened the doors at San Francisco’s Rich Table, they presented a refined sensibility gleaned from combined backgrounds at high-end restaurants like Bouley, Quince, and Michael Mina with a convivial, relaxed environment. We caught up with the husband-and-wife team behind the Best New Restaurant nominee to learn about the inspiration behind their concept, their favorite cookbooks, and the unusual recipe that launched a culinary career.

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JBF: What is your favorite item on the menu at Rich Table right now?

Evan Rich: Asparagus with pork belly and sorrel. I love this dish because it really represents what we do here. At first glance, it seems very simple but there's a lot of complexity of flavor and texture—and a great deal of work that goes into both the preparation and the pickup of the dish. It was inspired by sweet-and-sour po... Read more >

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On the Menu: Week of April 21

by JBF Editors on April 19, 2013

Here's what's coming up at the Beard House next week:

Monday, April 22, 7:00 P.M.

Modern Italian

“Though just about every restaurant serves some form of raw fish these days, very few approach Crudo’s mastery,” raves critic Howard Seftel of Arizona Central. Crudo is the specialty at Cullen Campbell’s charming modern paean to Italian fare, but the chef/owner’s thoughtful, innovative menu is impeccably executed from start to finish.

Tuesday, April 23, 7:00 P.M.

Reflections of Newport Spring

Welcome spring with an elegant New England–inspired menu prepared by chef Jake Rojas of the lovely Tallulah on Thames. An alum of Joël Robuchon at the Mansion in Las Vegas, Rojas will treat guests to a meal of his “nuanced... Read more >

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Daily Digest: April 18, 2013

by JBF Editors on April 18, 2013

Your date's not a lush: it could be his whiskey-scented cologne. [HuffPo]

What top toques eat on the down low. [WSJ]

Euphoria-inducing hot sauces use the world's hottest chile. [F&W]

A guide to the nation's best old... Read more >

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Q & A with JBF Award Nominee David Wondrich

by Anna Mowry on April 17, 2013

After Prohibition virtually extinguished America’s rich cocktail culture, mixology entered a bleak age of sour mix, cranberry juice, and abuse of the “-tini” suffix. But thanks, in part, to cocktail historian David Wondrich, many of the recipes from bartending’s Golden Age are alive and well once more. Below, Wondrich, who is a nominee for our Outstanding Wine, Beer, or Spirits Professional award, tells us about his latest project, favorite new bars, and first non-liquid food memory. 

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JBF: You've been tapped to write The Oxford Companion to Spirits and Cocktails. How is that going? Is there an ETA?

DW: It's a huge job, that's for sure, but I'm already learning a great deal. We're trying to bring all kinds of Asian and African spirits into the discussion, from arrack to akpeteshie, baijiu to bukha. I've really just begun working on it—I've got a list of headwords and we're figuring out who wil... Read more >

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