This is a beet, goat cheese and orange salad - with a special fizzy twist. It all starts with a tasty vinaigrette. Ours includes some exciting, bright flavors, including fish sauce, honey and grapefruit juice (among others). Remember, your vinaigrette can be made well ahead of time and used in a variety of dishes. We prepped our beets by boiling them with the skins on. Differing greens (watercress, fennel greens, basil leaves, and others) will provide an interesting counterpoint to the natural sweetness of the beets. The star of this salad is the carbonated oranges and raspberries by placing them in a canister charged with CO2. By the way - you can use these carbonated fruits in cocktails as well. Your beets salad and carbonated fruit will top a thick slice of seared goat cheese for a creative combination of flavors, textures and temperatures.
Richard is not only a chef, but also a culinary designer, working all over the east coast. He and his wife reside in Atlanta, Georgia with their two weimaraners and are expecting their first child in the spring. He is known for his innovative and personal take on classical cuisine and has studied under luminaries such as Thomas Keller, Daniel Boulud, and Ferran Adria. Richard believes cooking is an art and a craft and food is meant to stimulate on many levels. He incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. He says if he were a food he would be an artichoke. "It's tough, difficult to work with, even dangerous at its core; but when you come down to it, it's simple, beautiful and delicious."