Liam Mayclem with Chefs Evan and Sarah Rich

(Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits Rich Table's Little Corner of The World

with Chef Evan and Sarah Rich

Liam Mayclem
September 25, 2018 - 1:54 pm

Chef Evan and Sarah Rich's Book
(KCBS RADIO) - Rich Table is the culinary vision of Chefs Evan and Sarah Rich. With over three decades of combined experience in San Francisco and high-end New York restaurants, the team brings with them a wealth of talent, knowledge of quality foods and wine and connections with the best farms and purveyors. The story of this little gem in Hayes Valley that garnered a Michelin Star, James Beard nomination, fans near and far, is now told in a tasty new book - Rich Table.

Rich Table is a restaurant 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 are in the middle of their book tour. Check the web link below for latest book events in the Bay Area.

Chefs Evan and Sarah Rich's Book
Meantime be sure to grab a seat at Rich Table. A dining experience here is as warm and inviting as dinner at a friend's home. The service is informed and friendly, the cuisine is approachable and thoughtful with flavour bombs exploding in almost every bite. I am a fan and have been since my first meal here in 2013.

Diners Tip: Seats at the bar are available on a first come basis daily. Enjoy the dinner theatre & get cosy with the bartenders as they prep crafted cocktails before you, some are featured in the Rich Table book.

RT Rotisserie is just around the corner so if the wait here at RT is too much a delish chicken dinner awaits in a casual setting just feet away.


Enjoy our tasty chat and learn how Evan and Sarah found love on the line while cooking together in New York a decade ago. They share the romantic story with me here but much of it is also in the book....did I mention the Rich Table book!!

Cheers, Liam!

P.S. - Enjoy the perfect dessert for an Indian Summer. The Recipe from the Rich Table book is below

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Chefs Evan and Sarah Rich's Mixed Melon with Mint and Cucumber Sherbet Dessert
Mixed Melon with Mint and Cucumber Sherbet Dessert
by Rich Table

Cucumber Sherbet Ingredients:

  • 2/3 cup water
  • 3/4 cup sugar
  • 3 tbsp corn syrup
  • 1 lb cucumbers
  • 1 cup whole-milk yogurt, preferably organic and local, chilled
  • 1 tsp fresh lime juice
  • Pinch of salt

Melon Ice Ingredients:

  • 4 cups coarsely chopped mixed melons
  • 1/4 cup water
  • 1/4 cup fresh lime juice, plus more as needed
  • 1 Tbsp sugar, plus more as needed
  • Pinch salt, plus more as needed
  • 2 cups finely diced mixed melons in a variety of colors
  • Sugar, for seasoning
  • Fresh lime juice, for seasoning
  • Torn fresh mint leaves, for garnish
  • Black sesame seeds, for garnish

To make the cucumber sherbet:

  1. In a small saucepan, combine the water, sugar, and corn syrup. Place over medium-high heat and cook until the sugar has dissolved, 3 to 5 minutes. Remove from the heat and let cool to room temperature.
  2. Set up a fruit and vegetable juicer. Cut the cucumbers into pieces that will fit in the juicer. Press the cucumbers through the juicer. Measure out 1 1/4 cups of the juice. Discard or drink any remaining juice. Transfer to a large bowl, preferably one with a pouring spout.
  3. Stir the yogurt, lime juice, and salt into the cucumber juice until smooth. Stir in the cooled sugar mixture.
  4. Freeze the sherbet mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the sherbet to a 4-cup storage container and freeze until solid, at least 2 hours. Keep frozen until ready to serve, or for up to 1 week.

To make the melon ice:

  • Place a 9-by-13-in baking dish in the freezer. 
  • In a blender, purée the melon, water, lime juice, sugar, and salt until smooth. Add more lime juice, sugar, and salt as needed. Pour the mixture into the cold baking dish, cover with plastic wrap, and freeze until solid, at least 3 hours.
  • Using a fork, scrape the frozen mixture to form small, fluffy flakes. Cover with plastic wrap and freeze until ready to serve, or for up to 1 week.

To serve:

  1. Season the diced melon with a little sugar and lime juice.
  2. Place one scoop of the cucumber sherbet in the center of eight chilled serving bowls. Generously top with the melon ice. Scatter the diced melon on top, and then garnish with the mint and black sesame seeds. Serve immediately.

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Rich Table
199 Gough Street @ Oak
San Francisco 
(415) 355-9085
www.richtablesf.com