Ridgewell’s Taste of Spring

Chef Gadsby talks meal matters

Describing himself as a “nasty piece of work” – though his culinary creations are anything but! – Chef Robert Gadsby introduced himself and tastings from his new menu as Corporate Chef of Ridgewell‘s catering Tuesday night.  A room full of Washingtonian tastemakers sampled A Taste of Spring, and then reveled in it.

Ridgewell’s CEO Susan Lacz

“People eat first with their eyes and then with the palette,” convinced Gadsby, describing his focus on color and construct in addition to taste and texture after each of the evening’s seven courses had been enjoyed.  Of particular note was the Sweet Corn Agnolotti, which the Chef admitted was a personal favorite, followed by an intriguing “study” of Hudson Valley foie gras, which included a rich truffle of foie gras in white chocolate. 


The Capital Cooking Show’s Lauren DeSantis, WTOP’s Bob Madigan, Dining In DC’s Lisa Shapiro and The List Are You On It’s Nycci Nellis were among those who left the Studio at Ridgewell’s with specially bottled potato dressing, decadent macaroons and dancing tastebuds.