Chef Biography
Richard Grenamyer was born in Freeport, Long Island, New York in 1948 and grew up in his family restaurant, The Kismet Inn, on Fire Island. He started washing dishes there at age 12 and began cooking in the restaurant at age 15. At 24 he was running the restaurant.
In the early 90’s he was the executive chef of Sterling’s Flamingo Café in Jacksonville, Florida, and in 1993 he became the chef at the Governors Club in Tallahassee, Florida where Great Chefs caught up with him to tape the Great Chefs of the South and Great Chefs of America series for the Discovery Channel. In 2003 he opened his seventh restaurant, the Blue Fish Restaurant & Oyster Bar in Memphis, Tennessee. He closed that in 2014 to become the General Manager of Foxland Golf & Country Club in Gallatin, Tennessee.
Recipes
Roasted Portobello Caps
Serving: 4 Print Roasted Portobello Caps By Great Chefs November 11, 2015 Sun-dried tomato tapenade and goat cheese fill large portobello mushroom caps in layers. The caps are baked, blending the filling. They are served on a swirl of balsamic vinegar, one per guest, and garnished with fresh basil. Ingredients Sun-dried Tomato Tapenade Sun-dried tomatoes […]
Salmon in Rice Paper
Serving: 4 Print Salmon in Rice Paper By Great Chefs September 29, 2015 An Oriental turn for salmon: fresh ginger and cilantro top the salmon in crisp rice paper packets which are placed on a bed of tomato-black bean sauce. The Chinese chili sauce and black bean garlic paste are available at Asian markets and […]