We sat down with City Grit’s Sarah Simmons this week, who describes her culinary style as eclectic:
Southern-inspired is a loose term for describing my food, because I also cook a lot of ethnic cuisines. I lived in Japan, so I cook a lot of Japanese food, and I use a lot of Japanese flavors. Sometimes I’m using Southern ingredients but making something Italian, French, or Japanese. Sometimes I’m using Japanese ingredients but doing a Southern dish. For instance, we’re doing these mobile clam bakes in August, and instead of doing a traditional clam bake, we’re going to do one with Asian flavors, Singapore chile, and jerk seasonings. It was those different types of flavors that set me apart five years ago, but now everyone and their mom is using shiso and yuzu. I think that’s awesome. It’s bringing a lot of attention to this cuisine.
After Simmons divulged juicy tidbits on both the New York dining scene and her life, she was kind enough to share a recipe so you can get a taste of her work in your own kitchen.
Sarah Simmons’ Curry Rice Salad
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup mango chutney
2 teaspoons curry powder
1 cups thinly sliced celery
4 scallions, thinly sliced on bias
2 cups uncooked rice, cooked and cooled
1 10-ounce package frozen green peas, thawed and drained
1. In a small bowl, mix mayonnaise and sour cream.
2. Add chutney and curry powder and whisk until blended.
3. Add celery, peas, and rice, mixing until all ingredients are thoroughly combined.
4. Cover and refrigerate several hours or overnight.