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Atlanta chef nominated for James Beard Award

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ATLANTA -

Chef Todd Richards is one of the best chef's in the country and hails from our own backyard. The Shed's executive chef is a semi-finalist for the prestigious James Beard Awards -- the highest awards for people in the food and beverage industry, and he showcased one of his signature dishes on Good Day Atlanta.

Information:

The Shed
475 Bill Kennedy Way SE, Atlanta
Phone:(404) 835-4363

Recipes:

Roasted Root Vegetables

3ea.        Baby Turnips
3ea.        Radishes (Ex. Red, Scarlett etc.)
1ea.        Parsnip
1ea.         Small Carrots
8ea.        Sage Leaves
2tbs.        Vegetable Oil
Kosher Salt & Pepper

Using a vegetable peeler, peel the first layer of skin off of the carrot and parsnip.  Pre-heat the oven to 350 degrees.  Lightly brush the carrot, parsnip with vegetable oil, season with kosher salt and pepper and cook at 350 for 20 minutes.  Remove the pan from the oven and allow the vegetables to cool.  Cut to medium size pieces and store in refrigerator until time to prepare entire dish.  

In a pot of 6 cups of water, add 1tsp. of kosher salt.  Add the turnips and radishes to the pot and blanch them for 6-8minutes.  Remove the vegetables from the pot and cool until the time to serve.  

Place a medium size sauté pan on medium heat.  Add 1tsp of vegetable oil to the pan.  Once the oil is hot place the vegetables in the pan.  (Note the oil should be hot but not smoking.)  While the vegetables are cooking, season them with salt and pepper.  Continue to cook the vegetables on all side until they are brown, but not burnt.  Add the sage leaves to the pot and turn off the heat.  Place the vegetables on a paper towel lined plate to remove any excess oil.  

Place 1tbs of roasted garlic puree on a plate.  Arrange the roasted vegetables nicely on the place and garnish with the crispy sage leaves.  

Roasted Garlic Puree

24ea.    Garlic Cloves
1cup    Chicken Stock
1cup    Sherry
1ea.    Shallot
1cup    Heavy Cream
½ cup    Apple Cider
1tbs.    Sherry Vinegar

In a heavy bottom sauce pot, sauté the garlic and shallots until caramelized, making sure the garlic doesn't get burned.  Add to the pot chicken stock, sherry, heavy cream, apple cider, sherry vinegar and thyme; cook until the garlic is tender.   Remove the thyme from the pot and blend the garlic until smooth.  Season the garlic with kosher salt.

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