Cooking in the mountains with Chef RIcardo
Chef Ricardo Fernandez, a native of Buenos Aires, Argentina, has been redefining what constitutes “local” cuisine in the mountains of North Carolina.
After running a gourmet food and wine import/export business in Miami, he and his
wife Suzanne moved to North Carolina in 1994 to create their regionally acclaimed
restaurant, Lomo Grill in Waynesville.
Through 2010, Lomo Grill featured the cuisine of Ricardo’s heritage, including authentic Argentine dishes such as empanadas and skirt steak with chimichurri, along with influences from his parents’ Italian and Spanish ancestry, prepared in a
Tuscan brick oven. Chef Ricardo created a farm-‐to-‐table menu, growing many of the fruits, vegetables, and herbs on his own Wildcat Ridge Farm.
Fueled by regional and national media coverage from CNN Español, Southern Living and Chile Pepper magazines, Lomo Grill became a Western North Carolina destination for passionate foodies.
Chef Ricardo is now sharing his top recipes through fun classes for the home cook.
The next class wil be from 10:30 a.m. to 1 p.m. Saturday, June 29, where a Solstice Supper of blackened shrimp, insalata, tricolore, risotto pomodoro and ricotta dolce will be prepared.
The Saturday, July 13 "Fresh Italian" course will be from 10:30 a.m. to 1 p.m. where bruschetta, strawberry, soup, popettone and angel hair along with pot de crème will be prepared.
On Saturday, July 27, the "From the Sea" meal will feature scallops, saffrani, Tuscan white bean salad, grilled salmon, roasted figs will be prepared.
The "Summer's Delight" meal will be prepared on Aug. 17 and will feature fritto
di calamari, roasted beet salad, Mediterranean chicken, and pear tarte tatin.
The fee for the classes is $75 per person to be paid at the time of booking. All classes will be held from 10:30 a.m. to 1 p.m. at the Fines Creek Community Center.
For details, call 627.6751 or email firstname.lastname@example.org.