Difference between revisions of "Lee Richardson"
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| − | Lee Richardson is executive chef at [[Ashley's]] in the [[Capital Hotel]] in downtown Little Rock. 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." | + | '''Lee Richardson''' is executive chef at [[Ashley's]] in the [[Capital Hotel]] in downtown Little Rock. Richardson subscribes to the philosophy of the slow food movement and serves locally produced fruits, vegetables, and meats whenever available. |
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| + | Said Richardson in an interview with ''Spirit,'' the in-flight magazine of Southwestern Airlines, "Everything that we do in our whole design begins with ... an appreciation of our past and how we arrived at today." 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== | ||
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==External links== | ==External links== | ||
| − | [[Category:]] | + | *[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] | ||
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| + | [[Category:Restauranteurs]] | ||
Latest revision as of 12:06, 20 June 2010
Lee Richardson is executive chef at Ashley's in the Capital Hotel in downtown Little Rock. Richardson subscribes to the philosophy of the slow food movement and serves locally produced fruits, vegetables, and meats whenever available.
Said Richardson in an interview with Spirit, the in-flight magazine of Southwestern Airlines, "Everything that we do in our whole design begins with ... an appreciation of our past and how we arrived at today." 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.
