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Chef Todd Richards & the Ritz Carlton Buckhead

It’s hard to believe that I’ve been writing on this blog over three years ago and it was around that time that I first become aware of Chef Todd Richards. My friend Jimmy had been posting links to Todd’s blog and eventually we visited Rolling Bones BBQ together which I documented on the blog.

Rolling Bones on Edgewood has come and gone and Todd moved over to the Ritz Carlton, Buckhead. Last year he was bestowed the honor of being named by Esquire Magazine as one of four new chefs to watch in the country, and I’d been looking to check out what he’s been up to since. I finally was able to check up with him with the help of the folks from the Ritz, and Todd shared the recipe for his strawberry salad on the blog in the spring.

My incredibly energetic server

Since then, Richards announced that he’ll be moving over to The Shed at Glenwood, however he’s still holding court in the kitchen at the Ritz until August 3rd and I wanted to share the rest of the meal with you.

Brioche & Biscuits

There’s a bit of a friendly rivalry when it comes to biscuits with the Southern hotel restaurant a few blocks away. I’ll let you choose the winner as I enjoyed them both.

Wild Georgia strawberry salad

I may still have dreams about this salad. Strawberries are no longer in season in Georgia but it might be fun to try a take on it with blueberries.

Crispy Trout – Lentils, Sausage, Aioli, Pecans, Sunchoke

Duck Breast, Duck Confit Croquettes, Pickled Duck Egg, Violet Mustard, Fennel Slaw

Border Springs Lamb – Roasted Vidalia Onion Puree, Onion Rings, Rhubarb Relish, Mint

These dishes were a lot of fun and it’d be hard to choose a favorite. I loved the fun take on fish & chips with the trout, and I’m trying to figure out how to incorporate a roasted Vidalia onion puree into my own cooking as it added a wonderfully sweet component to the lamb. CNN’s Eatocracy just ran a nice piece with Border Springs Farms’ Craig Rogers and is just one of the local and regional farms that Todd loves to work with.

 

Strawberry Shortcake- Whipped Cream, Pound Cake

The meal ended with more strawberries- my favorite. I talked a bit with Todd after the meal and we discussed our mutual interest in photography (he just bought a new camera) and also healthy eating. We’ve both recently have taken steps to take charge of our health and shed a few pounds. You might see a bit of that in future posts, but don’t worry – I still love pork belly and fried chicken and this won’t become a health blog.

You can check out Todd at the Ritz until August 3rd (thanks y’all for having me) and I’m looking forward to see what’s up next for him.

THE CAFE AT THE RITZ CARLTON, BUCKHEAD 3434 Peachtree Road Atlanta, GA 30326 (404) 237-2700

 

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