Tag Archives: Teddy Diggs

Capital Chefs, Food and Drink, The Features
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Capital Chefs – Teddy Diggs of Ripple (Part 2)

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‘Gnocchi with creme fraiche sauce, spinach and beans’
courtesy of ‘bonappetitfoodie’

Man, am I a big fan of gnocchi. It’s easy enough to make. It combines pasta and potatoes, the two powerhouses of starchiness. What’s not to love? So since it’s unpleasantly cold this weekend, make a nice, warm bowl of this gnocchi, courtesy of Teddy Diggs, executive chef of Ripple. In the recipe, Teddy uses a potato ricer. I usually follow the Alton Brown school of thought that “uni-taskers are bad.” But a potato ricer is a fantastic invention. Once you have mashed potatoes (or this gnocchi) that went through a potato ricer, you’ll never go back. You can use a fork to mash them instead, and use a fork to shape the gnocchi (you are forgiven for not having a gnocchi paddle).

The full recipe is after the jump.
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Capital Chefs, Food and Drink, The Features
By

Capital Chefs: Teddy Diggs of Ripple (Part 1)

Photo courtesy of
‘Teddy Diggs of Ripple’
courtesy of ‘bonappetitfoodie’

At some point in our lives, most of us have had a moment where we stare at the television screen and say to ourselves, “That’s what I want to do with my life.” For some it’s fantasy but for others, like Teddy Diggs, it actually becomes reality.

Diggs, the executive chef of Ripple, grew up on the “old Food Network” as a kid living in Oklahoma. You know, back when Food Network was actually good (that’s my opinion, at least) and aired shows with real chefs, like Bobby Flay and Emeril. So after watching the pros, Diggs became more interested in cooking, went on to take culinary classes in high school in Chantilly, VA, and eventually attended the Culinary Institute of America.

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