A Wind Advisory has been issued for Marion county.   Click for details

Foodies Welcome

Photo Gallery:

Click to view (8 Photos)

The coolers in the former Richard’s Kitchen still house prime-grade New York Strip, tenderized and rubbed with spices.

Cuts of wild sockeye salmon are chilled among muscles, scallops and giant shrimp. Delicate greens such as rainbow chard have been washed and are ready to eat.

But instead of Franklin chef Richard Goss cooking it up for customers, his newest business venture is providing it to people to sauté grill, roast and serve it themselves.

Goss has transformed the space previously occupied by his high-end Richard’s Kitchen restaurant into a foodie-centric marketplace. At Richard’s Market, the goal is to foster the growing trend of gourmet cooking with local residents, offering food that otherwise isn’t available to area epicureans.

This story appears in the print edition of Daily Journal. Subscribers can read the entire story online by signing in here or in our e-Edition by clicking here.

All content copyright ©2015 Daily Journal, a division of Home News Enterprises unless otherwise noted.
All rights reserved. Click here to read our privacy policy.