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Here's a classic hors d'oeuvre with an elegant twist: blackcurrant sauce. A few helpful hints: When you're sweating your onions for the basis of your sauce, make sure they're finely chopped. Coarser chopping won't yield the same subtlety of flavor. In this recipe, we've enhanced the flavors with a surprising ingredient: root beer. For your meatballs, consider combining some pork to the beef. The added fat will really intensify the flavor.
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."
