Many of you reading this column already know of Richardson Farms, a one-stop-shop for not only produce, dairy, poultry, furniture, house baked goods, but finger licking ready-to-eat, home-styled comfort food like your granny would make. Located on Ebenezer Road less than a mile off Route 40 Richardson Farms is Disneyland for food-centric enthusiasts with hand rolled butter, Greek extra virgin olive oil refill station, greens so beautiful that you will want to eat kale, and so much more.
I’ve been hearing about this multi-generational owned farm and what I believed was a farm stand really is a super-sized grocery store. I have also been hearing about their Executive Chef Ben Simpkins, who with the move to bigger digs, five years ago created a complete culinary program for Richardson Farms that is staggering both in the selection and volume. Chef Simpkins has come to the table, pun intended, with some serious street creds, most recently cooking at the James Beard House.
Watch the slideshow and read the full story at Examiner.com/Dining