Chef Todd Richards Featured At Oxford American Luncheon

Panel Discussion and Luncheon to Benefit Atlanta's High Museum Wine Auction

On Friday, March 26, 2010, Oxford American magazine will host a panel discussion and luncheon at the Ansley Mall location of Cook's Warehouse as part of the High Museum Atlanta Wine Auction. The panel discussion will be moderated by Atlanta Journal-Constitution's James Beard award-winning writer John Kessler on the topic of "Proper Pairings: New Southern Cuisine and Southern Wine Culture." The event starts at 11:30 a.m. and costs $100.00 per guest. For reservations, call 404.733.4543 or e-mail reservations@atlanta-wineauction.org. The Cook's Warehouse is located at 1544 Piedmont Rd., Suite 403-R. For the full schedule of the 2010 Atlanta High Museum Wine Auction events, view the Web site at www.atlanta-wineauction.org.

Oxford American magazine releases its southern food issue this month, guest edited by John T. Edge, the director of the Southern Foodways Alliance. Contributing writers to the issue will attend the panel discussion and engage in dialogue of the history and current trends in southern cuisine and wine culture. One Flew South and Rolling Bones Premium Pit BBQ Chefs Todd Richards and Duane Nutter will craft lunch for the event; Florencia Palmaz of Palmaz Vineyards pours her historically-inspired, award-winning wines for tasting.

Reception Menu:

Bourbon Sweet Tea

Smoked Trout Salad
(hard-boiled egg, peas, country ham)

Potlikker
(mustard greens, pulled pork, spoon bread)

Smoked Duck
(balsamic fig relish, rutabaga, brussel sprouts)


Smoked Apple Pie
(Benton's bacon bits, melted cheddar cheese)

Bacon Manhattans

CHEF TODD RICHARDS
Before creating Lush Life Group LLC, a versatile hospitality management company based in Atlanta, Georgia, Chef Todd Richards mastered his culinary skills studying under many of the industry's top chefs and working in well-respected restaurants. Richards traces his interest in the industry to a childhood experience in a Chicago steakhouse. His prime rib was served in "a polished silver carving cart" and made such a lasting memory that it left Richards feeling the urge to pursue a career in the culinary industry. His dedicated interest to using naturally-raised or grown ingredients ties in to his devotion and continual growth as an expert in the field. Richards owns Rolling Bones Premium Pit BBQ and served as the Executive Chef of One Flew South, the Atlanta airport's first fine-dining restaurant, after working for the Four Seasons Hotel, Spice Restaurant, Villa Christina, Blue Ribbon Grill and teaching for Atlanta Area Technical College. He trained under Chef Darryl E. Evans for seven years, mastering his techniques and skills. He then served as Sous Chef for The Ritz Carlton in Atlanta before heading to the company's Palm Beach, Florida location to work as Chef de Cuisine in 2003. Richards' next move was to the Seelbach Hilton's highly-praised AAA Five-Diamond Oak Room Restaurant in Louisville, Kentucky as the Chef de Cuisine. At the Seelbach Hotel, Richards proved to culinary critics his confidence in the kitchen and his ability to prepare top-notch dishes that looked like pieces of artwork and featured perfectly blended flavors. He was quickly promoted to Executive Chef and stayed with the restaurant for a total of five years. His pan-crisped lamb sweetbreads with smoked banana and his deconstructed taco gained immense popularity and admiration among critics and restaurant guests. Richards resides as the Chief Executive Officer of Lush Life Group LLC, as well as taking on the position of Director of Food and Beverage Management. Teaming with Chef Duane Nutter, Richards filmed an episode of the Food Network's Iron Chef America. Richar