Green eggs and lamb (kind of like Dr. Seuss’s Green Eggs and Ham) is a creation of executive chef Lee Richardson of Ashley’s at The Capital Hotel in Little Rock. The dish, a crepe-like thin green omelet wrapped around braised lamb ragout, was developed for a James Beard House event last year. Eggs on the menu at Ashley’s include soft shell crab with avocado, black-eyed peas and one egg, over easy. PHOTO: MIRA ZAKI PHOTOGRAPHY
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.