{"id":169,"date":"2017-10-05T00:00:00","date_gmt":"2017-10-05T00:00:00","guid":{"rendered":"https:\/\/foodiedaily.alipsmith.com\/?p=169"},"modified":"2023-05-27T17:21:14","modified_gmt":"2023-05-27T17:21:14","slug":"roostx1chef-sarah-simms-hendrix-of-la-femme-epicure","status":"publish","type":"post","link":"https:\/\/foodiedaily.alipsmith.com\/index.php\/roostx1chef-sarah-simms-hendrix-of-la-femme-epicure\/","title":{"rendered":"Chef Sarah Simms Hendrix of La Femme Epicure"},"content":{"rendered":"
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Chef Sarah Simms Hendrix\u00a0has California cuisine in her bones.<\/a>\u00a0Her recipe rolodex demands the freshest and the most local food that the Golden State has to offer, but she\u2019s not above finishing a dessert with rainbow sprinkles. Recently, Hendrix\u00a0and 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\u00a0reflects on her dreams of mastering Indian food, and why fear is the most dangerous ingredient in the pantry.<\/p>\n

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What is your idea of a perfect meal?<\/strong>
\nAny meal shared with someone that I love.\"sarah-simms\"<\/p>\n

What recipe still gives you goosebumps?<\/strong>
\nEverytime I eat Tuna Salad or 1000 Island dressing I think of my grandmother.<\/p>\n

What cooking personality, living or dead do you most admire?<\/strong>
\nThomas Keller & Alice Waters.<\/p>\n

What\u2019s a style of cooking foreign to you that you wish you had down pat?<\/strong>
\nIndian Food \u2013 it\u2019s my resolution for 2016.<\/p>\n

Which ingredients do you find yourself using the most?<\/strong>
\nSeasonal ones \u2013 I focus on whatever is available at my local farmers market.<\/p>\n

What was your biggest culinary disaster?<\/strong>
\nNothing is ever a disaster \u2013 just remember \u2013 adjust and succeed<\/p>\n

Jiro Dreams of Sushi. What food do you dream of?<\/strong>
\nSushi \u2013 especially Jiro\u2019s.<\/p>\n

What\u2019s your most treasured kitchen tool?<\/strong>
\nAside from my knife it would my hand-held mandolin.<\/p>\n

If you weren\u2019t a chef, what other occupation could you see yourself excelling in?<\/strong>
\nFlorist or winemaker.<\/p>\n

Mario Batali has clogs. What\u2019s your most marked characteristic?<\/strong>
\nI have a french whisk tattoo on my right forearm.<\/p>\n

What food do you hold in the lowest of regards?<\/strong>
\nImproperly seasoned food.<\/p>\n

What is the quality you most like in a chef?<\/strong>
\nUnwavering conviction & humility.<\/p>\n

What is the quality you most like in a diner?<\/strong>
\nAn open mind & an empty stomach.<\/p>\n

Chef Boyardee or Colonel Sanders?<\/strong>
\nBetty Crocker!<\/p>\n

Who or what inspires you?<\/strong>
\nPassionate Farmers and Seasonal Produce.<\/p>\n

How do you take your coffee?<\/strong>
\nI love Blue Bottle. Pinch of Raw Sugar. Dash of Cream or Almond Milk.<\/p>\n

What food trend drives you batty?<\/strong>
\nGluten-Free.<\/p>\n

In-N-Out or Five Guys?<\/strong>
\nIn-N-Out. Animal Style Always.<\/p>\n

Do you prescribe to any kitchen superstitions?<\/strong>
\nNo time for that \":)\"<\/p>\n

What\u2019s a childhood dish you loved that still sticks with you?<\/strong>
\nHot Dog on a Stick.<\/p>\n

Biggest cooking fear?<\/strong>
\nYou can\u2019t have fear in the kitchen. People can taste it in your food.<\/p>\n

What do you cook on your off days?<\/strong>
\nWe go out for sushi!<\/p>\n

Go-to guilty pleasure food?<\/strong>
\nChili Rellenos & good champagne.<\/p>\n

What is your catchphrase?<\/strong>
\n\u201cRos\u00e9, All Day.\u201d<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Chef Sarah Simms Hendrix\u00a0has California cuisine in her bones.\u00a0Her recipe rolodex demands the freshest and the most local food that the Golden State has to offer, but she\u2019s not above finishing a dessert with rainbow sprinkles. Recently, Hendrix\u00a0and her family embarked on a new business that brings articulately arranged charcuterie and cheese boards straight to […]<\/p>\n","protected":false},"author":4,"featured_media":7690,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","footnotes":""},"categories":[156,143],"tags":[],"class_list":["post-169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roosts","category-the-daily-tout"],"_links":{"self":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/comments?post=169"}],"version-history":[{"count":3,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":804,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/posts\/169\/revisions\/804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media\/7690"}],"wp:attachment":[{"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/media?parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/categories?post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodiedaily.alipsmith.com\/index.php\/wp-json\/wp\/v2\/tags?post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}