Dinner Supported

It seems that my former place of employment is in a little tussy about things...
This is my letter to them in dinner support...

An Open Letter to the Louisville Dining Scene

I wish The Oakroom success, as all the former chefs should and do. The staff is a formidable group of culinary artists that deserves the city's support. Hopefully this "stimulus package" will spur people to dine downtown again. It is hurtful to see the industry suffer, especially on a fine dining level. I applaud the staff for staying above the fray and keeping their eyes on the cutting board. Though they may seem frustrated, their intentions are only to serve the best food they know how.

I consider them part of my family. They know my children. I have seen them grow from mere prep cooks to artists who understand taste, texture, balance, both classical and avant garde cooking techniques, endurance, perseverance, and most important, humility. They have learned that it is not best for them to beat their chests and say how great they are but to allow what they have accomplished on the plate to speak for itself. Chefs are only as successful as the chefs they have.

The Oakroom has inherited a successful group of chefs. They are the people who achieved last year's AAA 5 Diamond Award, not me. They are the ones who properly seasoned your food, cooked it expertly and presented it in the proper manner...what 5 Diamond is all about! It would behoove some to not comment from afar about what is going on behind the scenes, but rather to eat at the restaurant. The staff deserves at least that much respect. You can make your reservation at (502) 807-DINE.

Best Regards,
Todd Richards
Oakroom Alumni
www.oneflewsouthatl.com
www.cheftoddrichards.blogspot.com
www.lushlifegroup.com

New Menu Edit

OK say d' and I made some changes already.

BLACK PEPPER, CUMIN BEEF TENDERLOIN
fried egg, rutabaga turnip hash, horseradish avocado puree, red wine sauce

CRAWFISH & COUNTRY HAM HUSH-PUPPIES
rock shrimp bourbon jus, scallions, pickled baby corn

MERQUEZ LAMB SAUSAGE & PARPADELLE
pearl onions, butternut squash, capers, mint, golden raisins, spinach

FLOUNDER “FISH & CHIPS”
flounder, potato crust, fennel slaw, pistachio aioli, house-made potato chips

New Menu Roll Out...

It's new menu time and as usual I like to post concepts before the actual menu roll out. Sort of a question and answer service before hand to see if we need to make any changes. It may be an unusual thing but it has worked thus far.

We are met with unusual challenges in the airport. The delivery system is terrible for the products we need. But we have found a way to keep our colective chins up. Our next challenge has been how to balance regional dshes w/ a sushi bar. I think we are still working through that but the overall response has been good.

Leave comments or email me I'll be waiting.

DUCK SPRING ROLLS
sweet & sour beets, kumquat duck sauce, daikon chips

PUREE OF CARAMELIZED ONION SOUP
olive potato croquette, truffle oil, watercress

ROCK SHRIMP GUMBO
scallion, crayfish & country ham hush puppies, bourbon jus

SMOKED SALMON
crab salad, lemon vinaigrette, salmon roe, candied ginger, fried capers

THAI STYLE STEAMED MUSSELS
lemon grass, coconut milk, green curry, basil, lemon zest

SEARED GEORGIA TROUT
chorizo, chick peas, grape tomatoes, eggplant relish, olives, parsley broth

FLOUNDER ‘FISH & CHIPS”
flounder, potato crust, fennel slaw, pistachio aioli

CHICKEN SALAD SANDWICH
celery, grapes, pecans, truffle mayonnaise, arugula salad, white balsamic vinaigrette

B.L.T
Benton’s bacon, lettuce, heirloom tomato, yellow tomato gazpacho, smoked salt

CRISPY CHICKEN LIVER SLIDERS
bread & butter pickles, spicy mustard sauce, micro collard greens, tatter-tots

BLACK PEPPER, CUMIN BEEF TENDERLOIN
fried egg, rutabaga turnip hash, horseradish avocado puree, onion gravy

working my way back in love

Who would have thought you can fall out of love with food. Maybe not food but the daily stress of stress. The got to get it right love jones of sort. It's so easy to think about food; but sometimes menu writing can use a shot from cupid. Of course cupid is a jokester flying around with some depends on. How can you take that dude seriously. Let the arrow shoot you in the ass and you will quickly find out. It is not enough to say you are a chef or a culinary artist without the stress of it all. I miss that caramelized carrot stress of watching the pot not to burn them. Today that stress found me. Cupid shot his arrow. When you can clear your mind and tell people the truth about how you feel; the lay your johnson on the table kind of truth, the jaw-dropping kind of truth, the "hey dude your fly is open" kind of truth, the "yes dear that dress is way too tight" kind of truth, the.....you get the point!

When you do that, the stress of getting it right ain't really stress at all. Some how if it wasn't for bullshit, I wouldn't feel like I ever worked a day in my life.
Thanks cupid for showing how to love again. Now put some fuckin' pants on dude. Seriously? Yes seriously!