Difference between revisions of "Ashley's"
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| − | '''Ashley's''' is an upscale restaurant in the [[Capital Hotel]] in downtown Little Rock. | + | '''Ashley's''' is an upscale restaurant in the [[Capital Hotel]] in downtown Little Rock. Executive chef at the restaurant is [[Lee Richardson]]. Richardson subscribes to the philosophy of the slow food movement and serves locally produced fruits, vegetables, and meats whenever available. He buys Gloucester Old Spot hogs from Ragan Sutterfield's [[Adama Farms]], for instance, because lean varieties of pork "doesn't taste like pigs anymore." |
==References== | ==References== | ||
| + | |||
| + | *Jennifer Barnett Reed, "Take It Slow: Socially Conscious Eating in the Post-Organic World Means Ditching the Paper Plates and Getting to Know Who Grows Your Greens," ''Arkansas Times,'' December 9, 2007. | ||
==External links== | ==External links== | ||
| + | *[http://www.youtube.com/watch?v=poPuwDUmxUA YouTube - Executive Chef Lee Richardson speaks with ''Spirit'' (Southwest Airlines in-flight Magazine)] | ||
| + | *[http://www.youtube.com/watch?v=QOmX5WvEcIE YouTube - Ashley's Restaurant and Local Farmers] | ||
| + | *[http://www.youtube.com/watch?v=WM0jIRfYkiU YouTube - "From the Kitchen" Ashley's Restaurant, Episode 01] | ||
*[http://www.arktimes.com/Articles/ArticleViewer.aspx?ArticleID=0def468f-da51-49de-bddf-e16531c8b727 ''Arkansas Times'' review of Ashley's] | *[http://www.arktimes.com/Articles/ArticleViewer.aspx?ArticleID=0def468f-da51-49de-bddf-e16531c8b727 ''Arkansas Times'' review of Ashley's] | ||
[[Category:Restaurants]] | [[Category:Restaurants]] | ||
Latest revision as of 11:06, 20 June 2010
Ashley's is an upscale restaurant in the Capital Hotel in downtown Little Rock. Executive chef at the restaurant is Lee Richardson. Richardson subscribes to the philosophy of the slow food movement and serves locally produced fruits, vegetables, and meats whenever available. He buys Gloucester Old Spot hogs from Ragan Sutterfield's Adama Farms, for instance, because lean varieties of pork "doesn't taste like pigs anymore."
References
- Jennifer Barnett Reed, "Take It Slow: Socially Conscious Eating in the Post-Organic World Means Ditching the Paper Plates and Getting to Know Who Grows Your Greens," Arkansas Times, December 9, 2007.
