About the Host
A two-time semifinalist for James Beard’s “Best Chef: Southeast” award, Chicago-born and Atlanta-based Chef Todd Richards is a nationally recognized figure in the restaurant. Moreover, his autobiographical cookbook, Soul: A Chef’s Culinary Evolution in 150 Recipes, was named American Cookbook of the Year by the International Association of Culinary Professionals. The self-taught Chef Richards went from the meat counter at Kroger’s to stints at the Ritz-Carlton and the Four Seasons, an appearance on Iron Chef America, and a position as culinary director for two acclaimed restaurants at the Hartsfield-Jackson Airport: One Flew South and Chicken + Beer, the latter owned by rapper Ludacris. In 2020, he opened Lake & Oak BBQ, where he is turning out classic dishes like smoked wings, ribs, brisket, collard green fried rice, and smoked mac and cheese. We’re excited to be teaming up with him for an exploration of contemporary Southern cuisine in this chefstream!
About the Event
Chef Richards welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course Southern-inspired meal showcasing a few of his favorite signature dishes (see menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Creamy Wild Rice with Cheddar
Entrée: Leg of Lamb Steaks with Pepper and Olive Relish
- What does my ticket get me?
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In addition to getting unlimited viewing access to the recording of the livestream event, where Chef Richards demonstrated how to cook both dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book, which includes a complete grocery list and step-by-step cooking instructions/kitchen equipment/ingredients needed to make each dish.
- How long does this event take?
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This event runs for 1hr 31min from start to finish – 1hr 23min of cooking and 8min of additional Q&A at the end.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Large sauté pan
- Medium pot
- Medium saucepan
- Sieve or colander
- Sharp knife & cutting board
- Mixing bowls
- Small bowls for ingredients
- Measuring cups & spoons
- Utensils: spatula, tongs, mixing spoon
- Basting brush (optional)
- Vegetable peeler (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – bay leaves, black pepper, blended olive oil or neutral oil (e.g. canola or vegetable), chicken stock, crushed red pepper flakes, curry powder, ground coffee, honey, kosher salt, and red wine vinegar – Chef Richards recommends acquiring the following ingredients listed below:
- Aged cheddar cheese
- Butter
- Carrots
- Cream cheese
- Fresh mint
- Fresh thyme
- Garlic
- Ground fennel
- Heavy cream
- Jalapeños
- Lamb leg steaks, or substitute flat iron or ribeye steak
- Large pitted green olives
- Oranges
- Oregano
- Raw walnuts
- Red bell peppers
- Red onion
- Red wine
- Shallots
- Wild rice, or substitute a wild rice blend
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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