Lee Richardson
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Revision as of 12:33, 25 March 2008 by Phil (talk | contribs) (New page: 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 prod...)
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."
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.
