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Gravlax is a cured salmon dish that originates in Scandinavia. Your most essential element is a piece of great fish. Make sure your salmon is fresh - smell it (it shouldn't smell overly fishy - more like ocean or cucumber) and handle it (it should be nice and firm). The color should be a healthy pink and the flesh should be nice and shiny. Plan ahead - remember, you'll be curing this dish in your refrigerator for two days. Just keep your fridge below 35 degrees - 32 is ideal.
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."
