Growing up in Shreveport, Louisiana, chef and owner of epicerie Sarah McIntosh had always loved blues and soul music, LSU football, and particularly, the culture of food in the southern and Cajun cuisine-rich state. Her family was very much food-oriented and celebrations were often met with great food and wine. With the ability to express creativity in a culinary profession, Mcintosh was inspired to take her passion to the next level.
McIntosh developed her culinary skills at Le Cordon Bleu Culinary School in Austin, TX where she graduated first in her class. She worked at the renowned Bouchon and Ad Hoc in Napa Valley, served as the sous chef at Austin’s beloved Olivia restaurant, and few other small restaurants during her ten-year tenure in kitchens. Eventually, she brought her own vision of an uncomplicated cafe and grocery in one, with epicerie, which roughly translates to “grocer’s shop” in French and is popular in various parts of Europe and Louisiana. With the restaurant, Sarah is able to bring the simplicity of delicious French Louisiana fare that she became so familiar with growing up in Louisiana while providing the perfect neighborhood spot for those living in the Rosedale area. Patrons can always expect something new and fresh from Mcintosh, from her mouth-watering boudin, to the housemade, seasonal pasta-one will never tire of her ever evolving menu.
When not in the kitchen, McIntosh can be found eating out, gardening and hanging out with her husband Jackson and her dogs Kiki and Layla. She loves having parties, crawfish boils, or really, celebrations for any reason.
Chef Sarah McIntosh’s French Onion Soup
|Bay Leaf, Brandy, Cheese, Onions
- 1 1/4 T butter
- 1 t minced garlic
- 4 onions, Frenched and caramelized
- 1 c flour
- 1/3 c brandy
- 1/4 thyme
- 1/2 of a bay leaf
- 1/8 t black peppercorn
- 4 quarts veal stock
- Brioche (enough slices for each serving)
- Comte (enough slices for each serving)
|Place butter in large pot. Roast garlic and butter until nice and toasty.
|Add in onions (which have already been caramelized).
|Cook for 5-10 minutes.
|Deglaze the pot with brandy, making sure all of the flour is mixed in.
|Bunch thyme, bay leaf and black peppercorn in a cheesecloth or sachet and add to pot.
|Pour in veal stock. Simmer on low for two hours.
|Once soup is done, scoop into individual bowls (to withstand the heat of the oven).
|Top each bowl with a slice of brioche and then a slice of comte.
|Put in broiler until cheese is golden brown.