Henrietta Red; The Party Line catering company
Julia Sullivan was a James Beard Award semifinalist for “Best Chef: Southeast” in 2020, and Henrietta Red appeared on Bon Appetit magazine’s list of 50 best new restaurants in America. She worked at Blue Hill at Stone Barns, Per Se, and Franny’s.
In high school I had an opportunity to live in France with a family that cooked fresh food out of their garden. My interest in cooking grew from there. I cooked and served throughout college. After graduating from Tulane, I went to the Culinary Institute of America. I’ve had the privilege of working for many fantastic chefs. I moved to my hometown of Nashville and opened Henrietta Red in 2017. The restaurant is an oyster bar and regional seafood restaurant with lots of local vegetables and proteins.
This recipe is based on a dish that was popular in coffee shops and bars in Australia when I studied there in college—fried potato wedges served with sour cream and chili sauce. You taste the spiciness and sweetness from our house-made sweet chili sauce and the creaminess from the labna. I like to use red creamer potatoes from Idaho. They taste buttery and are crunchy on the outside and creamy on the inside. Cook the potatoes in large batches ahead of time and pre-crush them. The dish travels well, so we are able to also use it on our to-go menu.
Restaurants are a labor of love. The best part for me is having a family of employees walk in every day, having customers walk in. The act of doing it every day is what makes me happy.