In The Apple Farm teaching kitchen, Sally demonstrating the preparation of her Lamb en Croute, a dish she loved preparing at The French Laundry.
“A lump comes to my throat as I remember taking my daughter Christie into Sally's kitchen for the first time three years ago,” Moira Johnston wrote for Saveur magazine in 2001. “Sally's cooking class was a rite of passage.”
After sixteen years at The French Laundry, Don and Sally had “retired” to the farm they had purchased ten years before in Mendocino County, just outside the small town of Philo. And there, in a teaching kitchen she designed and had built in the old farmhouse, Sally simply taught others what she had been doing for years. And people came from all over the world to learn from her.
Moira Johnston went on to write “… as I watched my daughter following Sally's deft ways of chopping onions and preparing chutney, I saw values being transmitted to another generation. 'Back to basics' is Sally's slogan for her cooking school: 'You won't find a Cuisinart or microwave here. Just good knives, pots, and chopping blocks.'”