RIS – Asparagus and Gingered Grapefruit Salad
$2.00 – $12.00
“A fresh and zesty asparagus grapefruit salad perfect for summer!” – Ris Lacoste. Chef & Owner, RIS.
This recipe gives back to DC Central Kitchen.
“I have been working with DC Central Kitchen since its inception in 1989. They feed people and give people a new start in life. I could not be prouder than to serve the community they serve.” – Ris Lacoste
CHEF & OWNER RIS LACOSTE’S STORY
Chef and owner of her namesake restaurant RIS in Washington D.C., Ris Lacoste is a respected and dedicated chef that has earned her reputation built upon high-quality ingredients, bold innovative technique, and food that is both familiar and simply delicious.
Before becoming a James Beard nominated chef, Ris was a pre-med student at the University of Rochester, and had earned her B.A. in French Literature from the University of California at Berkeley. She learned the craft of cooking from the famed Anne Willan at her Paris culinary school, Ecole de Cuisine La Varenne. Lacoste returned stateside and started a long, rewarding career working with Chef Bob Kinkead. She started with Kinkead at The Harvest in Cambridge, MA, then 21 Federal in Nantucket, MA, and Washington D.C., her next stop was Kinkead’s, and then finally ended at 1789 Restaurant. All of these experiences brought her to the doorstep of her own restaurant, RIS. Her innovative regional American fare drew national and local attention and earned her numerous awards. RIS is recommended in the Michelin Guide D.C. as one of D.C.’s top restaurants.
Ris is also well known for her commitment to community involvement. She is an active participant in all fundraising efforts in the District and currently sits on the advisory board of the Smithsonian’s Museum of American History, The Kitchen Cabinet. She is also a member of the Foggy Bottom West End Village Board of Directors, on the Executive Committee of the Restaurant Association of Metropolitan Washington (RAMW), a commissioner of the Mayor’s Commission on Night Life and Culture, and is a member of the Women’s Forum of Washington D.C. as well as Women Chefs and Restaurateurs and Les Dames d’Escoffier. Ris is a member of the board of Fresh Farm Markets as well as a member of Camp CEO with the Girl Scouts National Capital Council. She was honored as one of the Class of 2015 D.C.’s Most Powerful Women from Washingtonian Magazine and is a member of Leadership Greater Washington’s Class of 2017. Ris was a long-time board member of DC Central Kitchen as well as The Hospitality Charter High School of Washington D.C. She was an active member of the National Board of Directors for the American Institute of Wine and Food (AIWF) and served as Chairman of its National Capital Area Chapter. Ris also spends some of her time in the kitchen educating passionate youth that are learning the craft.
Beyond the kitchen, one of Ris’ favorite places to be is a local farmers’ market, hunting down the freshest fruits and produce while strengthening relationships with her farmers. These markets are a source of inspiration for her cuisine and a meeting point to speak with like-minded individuals with similar goals to discuss the importance of investment in the local community and the dedication to local and sustainable farming practices.
$2 Recipe Download, $2 Download + $5 Donation, $2 Download + $10 Donation