Todd Richards of White Oak Kitchen in Atlanta Georgia and Kris Moon, VP of The James Beard Foundation join us to give a preview of “Tipping the Scales,” a special breakfast briefing held on the final day of Charleston Wine + Food. Along with Mitchell Davis and Katherine Miller, Kris is moderating a discussion about the great tipping debate: the pros and cons of including service charge on diners’ checks. Todd Richards is one of the chefs preparing food for the breakfast, and lets us in on his dish: chicken & waffles with a unique twist of sweet potatoes and collards.
Kris also shares his latest work with JBF’s Impact Programs, which work to bring together chefs, farmers, food companies, and others in the culinary community to dissect issues and facilitate participation around the biggest challenges facing our society, including food waste, sustainable agriculture, labor equity, and more.
Todd shares his secret to a good life (champagne for breakfast) and tells us how his newest venture, Richards’ Southern Fried at Krog Street Market is bringing people from all walks of life together over chicken.