Small delay in paper signing but all is still very good.
Menu change pushed back to the 7th of June.
Still very excited still Rolling Bones.
Wednesday, May 20, 2009
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Todd Richards
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todd richards is...
- Todd Richards
- atl, georgia, United States
- As a child, Todd Richards’ first experience in fine dining at a premiere steakhouse in Chicago set the stage for his commitment to creating culinary works of art. His memory of being served prime rib from a polished silver, carving cart made such a deep impression that he knew right then what he wanted to do with his life. That experience, along with helping his father cook family meals, gave Richards the foundation for exploring a career in creating food for others to enjoy. Richards’ commitment to using naturally raised or grown ingredients is the cornerstone of his culinary philosophy. He strives to create the perfect flavor balance in all of his meals, following the idea that each flavor of each ingredient must compliment each other. Richards treats each meal as an exquisite example of his talents and ambitions, reflecting both beauty in presentation and taste.
Going Through Great Links
Video Bar
Video Bar
The Books of Choice
- Michel Bras
- The French Laundry, Charlie Trotter's Vegetables, Charlie Trotter's Seafood, EL Bulli All Volumes, Alain Ducasse Grand Livre de Cuise, Larousse Gasrtonique
1 comments:
Hey,
I went today, hoping to try the new food. Still not done!?!?!?!?! I actually recognize you now, you were outside in an orange shirt inspecting some painting being done. Please get back to me.
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