Todd Richards' Black Pepper-Thyme Biscuits with Sausage and Ginger Peach Relish are a perfect snapshot of his cuisine: a traditional favorite honored and elevated with innovative additions. Get to know this Atlanta-based chef and author of Soul in our interview and video below, part of our Bob's by the Book interview series! Plus, don't forget to enter to win a copy of his gorgeous cookbook.
Bob's Red Mill: What’s the first thing you ever learned to cook on your own, and how has that dish impacted your life in the kitchen?Todd Richards: The first dish I learned how to cook on my own was waffles. My parents thought it was safe enough for me to utilize the electric waffle maker (no flame), which also allowed me to experiment on different variations of waffles including strawberry, bacon and chocolate chip. I continue to experiment with well known dishes; usually utilizing different techniques to remix a classic food idea.
BRM: What’s your favorite food memory?TR: My favorite food memory is the prime rib cart at Lawry’s Prime Rib house in Chicago. Seated at the table were my parents, grandparents, aunt, family friends. The cart included prime rib, lamb racks, chicken, mashed potatoes, gravy, Yorkshire pudding, horseradish sauce. Seeing the chef carve the beef and place the gravy on both the prime rib and mashed potatoes was absolute glory.
BRM: Name a dish everyone should learn to make, and why.TR: Everyone should know how to make chicken soup. Chicken soup is not only comforting but highly nutritious. It doesn’t require a lot of effort and keeps for a good amount of time.
BRM:If you could only take one dish to every social event for the rest of your life, what would it be and why?TR: The one dish I would take to every social gathering is gluten free fried chicken. Fried chicken is one of the most universal foods in which every culture has a version. Fried chicken is always a talking point / conversation starter. I prefer gluten free fried chicken because it stays crispy longer. Of course I would bring multiple types of hot sauce to keep the party going!
BRM: What’s the one kitchen rule you swear by?TR: The kitchen rule that I swear by is ensuring that cooks stand tall at the stove. Cooking is about energy and respecting the ingredients. Slouching, not caring about products is reflective in the way dishes taste. Customers always deserve our best effort.
BRM: If you could only grab for one Bob’s Red Mill product, what would it be and why.TR: The one Bob’s Red Mill product I would grab is the maple oatmeal with chai seed. I eat about 4–6 in an average week. It reminds of the way my grandmother made oatmeal.
Our thanks to Todd for a fascinating interview! To learn more, watch our video below, and don't forget to enter to win a copy of his cookbook, Soul, by October 28, 2019!
Todd Richards' Black Pepper-Thyme Biscuits with Sausage and Ginger Peach Relish are a perfect snapshot of his cuisine: a traditional favorite honored and elevated with innovative additions. Get to know this Atlanta-based chef and author of Soul in our interview and video below, part of our Bob's by the Book interview series! Plus, don't forget to enter to win a copy of his gorgeous cookbook.
Bob's Red Mill: What’s the first thing you ever learned to cook on your own, and how has that dish impacted your life in the kitchen?
Todd Richards: The first dish I learned how to cook on my own was waffles. My parents thought it was safe enough for me to utilize the electric waffle maker (no flame), which also allowed me to experiment on different variations of waffles including strawberry, bacon and chocolate chip. I continue to experiment with well known dishes; usually utilizing different techniques to remix a classic food idea.
BRM: What’s your favorite food memory?
TR: My favorite food memory is the prime rib cart at Lawry’s Prime Rib house in Chicago. Seated at the table were my parents, grandparents, aunt, family friends. The cart included prime rib, lamb racks, chicken, mashed potatoes, gravy, Yorkshire pudding, horseradish sauce. Seeing the chef carve the beef and place the gravy on both the prime rib and mashed potatoes was absolute glory.
BRM: Name a dish everyone should learn to make, and why.
TR: Everyone should know how to make chicken soup. Chicken soup is not only comforting but highly nutritious. It doesn’t require a lot of effort and keeps for a good amount of time.
BRM: If you could only take one dish to every social event for the rest of your life, what would it be and why?
TR: The one dish I would take to every social gathering is gluten free fried chicken. Fried chicken is one of the most universal foods in which every culture has a version. Fried chicken is always a talking point / conversation starter. I prefer gluten free fried chicken because it stays crispy longer. Of course I would bring multiple types of hot sauce to keep the party going!
BRM: What’s the one kitchen rule you swear by?
TR: The kitchen rule that I swear by is ensuring that cooks stand tall at the stove. Cooking is about energy and respecting the ingredients. Slouching, not caring about products is reflective in the way dishes taste. Customers always deserve our best effort.
BRM: If you could only grab for one Bob’s Red Mill product, what would it be and why.
TR: The one Bob’s Red Mill product I would grab is the maple oatmeal with chai seed. I eat about 4–6 in an average week. It reminds of the way my grandmother made oatmeal.
Our thanks to Todd for a fascinating interview! To learn more, watch our video below, and don't forget to enter to win a copy of his cookbook, Soul, by October 28, 2019!
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