The Chef: Darrin Richards of Cafe 1485
From Staff Reports
The Chefs column highlights our local culinary masters.
They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is … Darrin Richards of Cafe 1485.
Chef Darrin Richards
Originally from a small town western Pennsylvania, I fell in love with cooking at a young age. Glued to programs like “Iron Chef Japan” & “Good Eats” opened a world of ingredients unavailable to me at my local grocery store.
At 15, I started at McDonalds, then moved to our local Country Club where I got an introduction to Chef life. I was hooked.
While working on my culinary degree at Johnson and Wales University in Rhode Island, I now had a culinary playground at my fingertips, spending hours at local ethnic grocery stores and hole in the wall restaurants.
After graduating, I moved to Boston and started working for McCormick & Schmick’s Seafood Restaurant where I quickly got promoted to Sous Chef. Now, living in Boston and wanting new experiences, I worked at local private restaurants, most notably Tryst and a chef lead catering company called Cuisine Chez Vous, where I spent my last five years before I moved to Georgia.
I was looking forward to moving here and trying southern, local cuisine and home cooking, only to find that it’s mostly chain restaurants and very few chef-run establishments. So, I opened Cafe 1485 to get back to basics. We take pride in using as much local products as we can including meats, breads and produce and quality brands. Even though we are currently in a small location it’s a start on the right path.
Seasonal Pickled Vegetables
Recipes are a great reference but unless you’re baking, they are merely a push in the right direction. Depending on seasonal vegetables available, the following pickle recipe can easily be adjusted to fit tastes. The important part to this recipe is the vinegar, salt and water ratios. Also make sure everything is clean and wear clean gloves if possible. The bacteria and oil on your hands can taint the recipe.
The Brine:
2 qts Water
1 qt Apple Cider Vinegar
2 Cups Kosher Salt
1/4 Cup Sugar
1/4 Cup Pickling Spice
5 Garlic Cloves
In a pot bring to a light simmer just enough to melt the salt.
Wash, then thin slice your veggies to uniform sizes so the batch will finish evenly. A mandoline may help save your wrist.
Seasoned Pickled Vegetables
1 large Red Onion
3-4 Ribs of Celery
5 Medium Carrots, Peeled
2 Red Bell Peppers
7 Jalapenos (keep some seeds if you like it spicy)
Place vegetables in a large container either made of glass or heat resistant plastic.
Pour the warm liquid over the vegetables, making sure the liquid covers them. (A small plate can help keep vegetables submerged)
Place in the fridge uncovered overnight. In the morning place the lid and label with the date. Enjoy the vinegary crunch with grilled meats, seafood, tacos or whatever inspires you.
