Executive Chef, Bristol Bar & Grille – Jeffersonville
Growing up in York, Pennsylvania, chef Richard Doering was inspired by his mother’s cooking and initially entered the industry as a pizza cook. Although his degree is in computer science, he returned to cuisine after college, developing his creative side and establishing himself as a mainstay on the Louisville culinary scene. Doering attended Penn State, Devry and Syracuse before settling into the Northern Kentucky area and graduating from Indiana University Southeast. Prior to taking the helm as executive chef at Bristol Bar & Grille – Jeffersonville, Doering worked as executive chef at Louisville Marriot East, 211 Clover Lane and Zephyr Cove and also was chef de cuisine at Shariat’s. He opened the popular Bardstown Road institution Ramsi’s as chef and was responsible for the creation of several of their menu items.
He enjoys Pacific Rim fusion cuisine and is particularly inspired by Vietnamese cooking, where French influence on Far Eastern ingredients create classics with bright, fresh flavor.
2 LB. CRAB MEAT. (Pre-cooked) 4 OZ. WHITE BREAD CRUMBS (FRESH). 4 OZ. WHITE BREAD CRUMBS (DRY). 7 GREEN ONIONS 3 TBSP+ 1tsp DRY PARSLEY FLAKES 2 EGGS 2TBSP+2tsp DIJON MUSTARD 2 TBSP + 2tsp LEMON JUICE. 1 TBSP LEA AND PERRINS 2 tsp GROUND BLACK PEPPER 6 OZ. + 1TBSP MAYONNAISE
1. Mix all the ingredients together by hand in a large mixing bowl. 2. Use a 4 ounce portion and cook on a flat top or in a skillet at medium high heat until the center is hot. 3. Serve on an onion bun with the Roasted Bell Pepper mayonnaise, tomato, lettuce and potato chips. COOKING TIME: 30 minutes