Richard Jones joined Green Door Gourmet as Executive Chef in 2012. Inspired by Daniel Boulud’s exceptional food concepts and execution, grace and leadership, Richard’s culinary adventure began in Adelaide, South Australia where the diversity of food and wine influenced his green thumbs and flavor palate. His unique position was created to educate consumers, develop recipes to help CSA members better utilize produce, and further the education and encouragement of community supported agriculture in the Middle Tennessee area. Richard is helping change the face of true farm to fork dining in real time with consumers and chefs across the Nashville foodscape. One ingredient he cannot live without is Lemon myrtle- an Australian indigenous ingredient that has many uses. Fall recipes at the Green Door Gourmet include: Apple & Butternut Tart Tatine, Apple Sonker, Basic Cornbread, Blue Ballet Quesadilla and Buttercup Squash Dumplings.
You can treat yourself to an experience of a lifetime at the American Grown Field to Vase Dinner in the middle of a 350-acre organic farm at Green Door Gourmet in Nashville, Tennessee, on October 5, 2018. Meet farm operator Sylvia Harrelson Ganier and lead flower farmer Laura Dison and learn about their passion for delicious, nutritious food and providing visitors a beautiful place to experience food, flowers and farming firsthand. Tickets can be purchased here: https://www.eventbrite.com.
If you’d like to reach Chef Richard, he can be reached here: chef@greendoorgourmet.com. Stay informed of the Culinary calendar at Green Door Gourmet here: https://www.greendoorgourmet.com/culinary
