If you have read this blog for any length of time, you know that our daughter and son-in-law, Sarah and Evan Rich, run a popular restaurant in San Francisco named Rich Table. The food there has been described as “New American” and generally is based on the current offerings available in the bounteous farmers’ markets of the Bay Area.
But Sarah has roots in the South as well as having two grandmothers who were excellent home cooks. Both grandmothers took pride in their fried chicken. Fried chicken, mashed potatoes and cream gravy along with home-baked biscuits were staples on the Sunday dining room table at our family farm in East Texas.
That’s also where Sarah got the nickname, Sally Hurricane. As a two-year-old she ran the show. One family photograph shows her wearing her great aunt’s wig borrowed from a wig stand in a back bedroom.
Sally Hurricane has been cooking fried chicken from the recipe in our family cookbook since before she went to culinary school. She has made her version (now revised and considerably improved) for family meals at upscale restaurants in New York City and San Francisco. Inevitably, regardless of the restaurant, when fried chicken and biscuits were the family meal menu, cheers went up from both the front of the house and kitchen staffs.
This week, Sally Hurricane is revealing some treasured family secrets in the food section of the San Francisco Chronicle. She also gives the recipe for mashed potatoes that she learned when she worked for David Bouley. You might enjoy a preview.