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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.

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